“Addictive” Chocolate Chocolate Chip Cookies

“Addictive” Chocolate Chocolate Chip Cookies

My son pronounced these cookies, “addictive.”  In fact, this post was delayed because he ate the whole first batch, not realizing I’d need some for a picture.  They are chocolaty, chewy on the inside but crisp on the outside, and even healthy with their oatmeal ingredient. These cookies come together quickly and easily, but disappear fast.  If you use Bernard Callebaut morsels, they will not stay firm as do ordinary chocolate chips, so you have little islands of soft chocolate throughout each cookie.  My thanks to food.com for the recipe (Country Cowboy Cookies).

Note:  the recipe said to measure out the dough in teaspoonfuls, and that the recipe would make 30 to 36 cookies.  When I used my understanding of that measure, I had 4 dozen small cookies, so I added “generous” to the instruction for teaspoon quantities.  Using a small cookie scoop (approximately one tablespoon) makes 30.

Makes 30 cookies

Ingredients:

• ¾ cup flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup butter or Earth Balance
• ½ cup white (granulated) sugar
• ½ cup (packed) brown sugar
• 1 egg
• 1 cup quick-cooking oats
• 1 cup chocolate chips (I prefer Bernard Callebaut 70% bittersweet morsels)
• ½ cup nuts

Directions:

1. Preheat oven to 350°F
2. Sift together dry ingredients; set aside.
3. Blend together margarine (or shortening) and sugars.
4. Add egg & beat until light & fluffy then stir in vanilla.
5. Combine with dry ingredients & mix well.
6. Add remaining ingredients & mix well.
7. Drop by teaspoon onto greased or parchment-lined cookie sheets and bake in preheated 350°F oven for 12 minutes.

Allow a few minutes longer if you prefer crisp cookies.