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Photo: Jennifer Davick; Styling: Caroline M. Cunningham Photo by: Photo: Jennifer Davick; Styling: Caroline M. Cunningham

Dark Chocolate Chunk Cookies

For an even chewier texture, substitute 1/2 cup hazelnut or almond flour for 1/2 cup all-purpose flour.

Southern Living FEBRUARY 2013

  • Yield: Makes about 2 dozen
  • Hands-on:15 Minutes
  • Total:9 Hours, 50 Minutes

Ingredients

  • 3/4 cup uncooked regular oats
  • 1/4 cup butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 (4-oz.) bittersweet chocolate baking bars, coarsely chopped and divided
  • Parchment paper

Preparation

1. Preheat oven to 400°. Bake oats in a 9-inch pie plate 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Process oats in a blender or food processor 1 minute or until finely ground.

2. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.

3. Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8 to 12 hours.

4. Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet).

5. Bake at 350° for 10 to 12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).

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Dark Chocolate Chunk Cookies recipe

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