…from the California & Choclatique Kitchens
How you doin’? When you own a chocolate company and writing a new chocolate cookbook you have to create a lot of cookie recipes (and taste them all). I designed a cookie program for Choclatique. I used this basic cookie dough for several other flavors, like oatmeal-raisin and cranberry-nut. We also used the dough for a pre-baked crust for a chocolate chip brownie pie.
The 48 cookies in this recipe contain over 2 pounds of chocolate and over a pound of butter. The flour just barely holds it all together and the ground oats are my ode to healthy snacking. These cookies are over-the-top decadent. Pace yourself—one cookie a day will do you.
Prep time: 30 minutes
Cool time: 30 minutes
Bake time: 15 to 17 minutes
Cool time: 20 minutes
Yield: 48 2-1/2-inch cookies
18 ounces (4 sticks, plus 4 tablespoons) unsalted butter, softened
2 cups granulated sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 cup pastry or cake flour
2 cups 1-minute oatmeal (processed into powder)
1 teaspoon kosher salt
3/4 tablespoon baking powder
3/4 tablespoon baking soda
1-1/2 pounds (3 cups) dark chocolate chips (I prefer Guittard Dark Chocolate)
1/2 pound grated or chopped good quality dark chocolate (64% to 70% cacao)
3 cups roasted and chopped pecans
2 teaspoons ground cinnamon
ChefSecret: Chilling the dough before baking prevents the cookie dough from spreading out too much when baking.
Quip of the Day: “What did one butt cheek say to the other? Together we can stop this crap.”
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