‘GROWNUP’ CHOCOLATE CHIP COOKIES

I recently visited a bakery.  A brand-new, just-opened, homey, woman-owned and operated bakery right in the center of town.  Everything should have worked.  Was there a part of me that was just a wee bit envious?  Absolutely.  I won’t deny that.  So what did I do?  I ordered one of everything.  Yup!  One frosted brownie, one macaron of each flavor, one cupcake of each flavor, one chocolate chip cookie, one sandwich cookie … on and on.  Looking for inspiration, unique flavor combinations, whatever, I justified this outrageous purchase as “research”.

My partner-in-crime and I (no, I wasn’t going to eat all of this myself) took our treasure trove of goodies outside to the nearest bench and dove in head first.  What???  Everything was terrible.  For the first time in my life, I have to say I’ve never had bad bakery goodies …. ever!!  Until today!  (No, I’m not going to tell you the name of the bakery.)  I was sooooooo disappointed.  What should have been a belt-loosening, belly groaning sugar high, was just a grimace and a groan.

What just happened?  And, now what do I do?  Do I go back and tell the bakery staff their stuff is sickly sweet, flavorless and has the mouth feel of cold vegetable shortening?   Or do I just toss everything into the bin and say nothing.  Part of me says the owner/baker should know.  If it were my bakery, I’d want to know.  But I didn’t.  What I did do was to come home and bake a batch of “good” chocolate chip cookies.  I hope you like them.  And, if you don’t, PLEASE let me know!!!

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GROWNUP CHOCOLATE CHIP COOKIES
Why do I call them”grownup?  Because they are very rich, but aren’t overly sweet.  I use bittersweet, high cacao content chips, not semi-sweet or milk.  You can certainly use whichever you prefer.

Bake 350° for 10 to 13 minutes.  Don’t overbake!  Makes as many cookies as you want, depending upon the size.

1 cup(2 sticks) butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 tablespoon vanilla
2 eggs, beaten
2-1/4 cups all purpose flour
1/2 cup old fashioned oats
1 tsp. baking soda
1 tsp. salt
1 10 oz. pkg. 60% cacao chocolate chips
1 cup chopped walnuts

Using a stand mixer (or hand mixer), beat the butter and sugars together until light and fluffy.  Then add the vanilla and beaten eggs.

In a separate bowl, sift together the flour, oats, baking soda and salt.  Add the dry ingredients to the wet ingredients.  You can use a big wooden spoon, or, if you are like me, you just switched out the paddle on your stand mixer to the bread one.

Add the chocolate chips and the walnuts to the batter.  Mixing well.  If you don’t like nuts, leave them out, and add more chocolate chips.  They’re your cookies.

On parchment-lined baking sheets, drop spoonfuls of dough (or with an ice cream scoop).  The size is up to you.  Larger ones will take another minute or two to bake, but PUHLEEZE don’t overbake these cookies.  They need to be a bit soft in the middle and gooey!

After spooning the dough onto the baking trays, dip the bottom of a drinking glass into flour and press onto each ball of dough.  You want to flatten them slightly.  If you are making these ahead, you can chill the trays at this point, if you like, up to four hours.

Bake at 350° for 12 to 15 minutes … again, depending upon the size.  If you want small, “adult-sized” so that you can eat three or four and not feel guilty, fine.  And, if you want one big “two hander”, go for it!  Just remember …. underdone is best!


These ultra-rich, dense, gooey chocolaty nutty cookies should make you smile.  If they don’t, please contact me.

Your welcome!
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