Soft n' Chewy Chocolate Chip Cookies
An easy, soft, chewy dark chocolate chip cookie recipe made with a secret, homey ingredient.
Servings: 3 dozen medium-sized cookies
Ingredients
- 1 2/3 cups rolled oats, ground into flour in food processor
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 3/4 cup (or 1 1/2 sticks) unsalted butter
- 2/3 cup sugar
- 2/3 cup packed light brown sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 12 ounces dark chocolate chips I like Hershey's Special Dark
- 3/4 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F. Grease or parchment three baking sheets.
- In a large mixing bowl, combine the flour, baking soda, baking powder, ground oatmeal, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar, and light brown sugar on medium to medium high until very fluffy and light. Scrape the bowl and make sure everything is uniformly combined.
- Add the egg and vanilla. Mix on medium-high until fluffy and combined. Scrape the bowl and mix again to get all the batter mixed thoroughly.
- Add the dry ingredients, chips, and walnuts (if using), and mix on low just until combined, scraping the bowl halfway.
- Using a cookie scoop or spoon, scoop rounds of cookie dough onto the cookie sheets, leaving at least an inch and a half of space between each. They will spread a bit.
- Chill cookies for 15 to 30 minutes. This is optional, but it will help the cookies spread less and stay chewy in the middle.
- Bake one tray at a time (unless you have a convection oven), rotating halfway, for 10 to 12 minutes, until the bottoms are light brown and the tops look set and dry, but still light.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
