Dark Chocolate Chip Cookies

I really LOVE these cookies. Yes, they are chocolate chip cookies but not just any chocolate chip cookies. Instead, they are jazzed up with the addition of ground walnuts and rolled oats. I have to thank incookiehaven.blogspot.sg for sharing this recipe, which she had taken pains to modify from another recipe. I didn’t follow her recipe to the T, since I didn’t have the exact same ingredients. For example, I used plain flour instead of organic unbleached flour (which sounds so much healthier!) and I used rolled oats instead of instant oats. The results were still awesome. I especially love the nutty crispiness of the cookie. When you bite into them, you get a certain grittiness which is so satisfying. Oh, another must-try is this: According to incookiehaven, you can replace the dark chocolate chips with white chocolate chips and add a drop of raspberry jam on top of each cookie, and you will have Raspberry White Chocolate Chip Cookie!

These don't stay long in the cookie jar.

These don’t stay long in the cookie jar.

This is the recipe (lifted from the blog):

Dark Chocolate Chip Cookies
makes 120 cookies
Ingredients:
(A) 480g organic unbleached flour
(A) 1 1/4 tsp baking soda
(A) 1 1/2 tsp baking powder
(B) 1 1/2 tsp salt
(B) 250g unsalted butter, softened
(B) 250g light brown sugar
(B) 200g granulated sugar
50g walnuts, grounded
40g instant oats
2 large eggs
2 tsp vanilla essence
570g dark chocolate chip (I used 75% cocoa solids, any kind of chocolate chip will work too)
Directions:
1) Measure and sift (A) into a bowl, add the oats and grounded walnuts to this same bowl and set aside.
2) Cream (B) for approx. 5 min.
3) Add eggs, one at a time, making sure that the eggs are fully incorporated before adding the next one.
4) Add in vanilla essence and mix till fully incorporated.
5) Reduce speed of mixer and slowly add in the prepared (A) in step 1, until just combined.
6) Fold in the chocolate chip.
7) Let the dough rest for 30 minutes in the refrigerator. (At this point, you can freeze the dough if you do not intend to bake it on the same day. It can be kept frozen for up to 1 month)
8) Preheat the oven to 180 degrees.
9) Scoop one teaspoon of dough, spacing them about 3 cm apart when placing on parchment paper/baking paper.
10) Bake for 10 – 12 min. Till edge of cookies are golden brown.
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One comment

  1. Jen

    Thanks for sharing the recipe with more people. Glad that you liked how the cookies turned out. 😉

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