Chocolate Chunk - Chocolate Chip Cookies
This recipe for chocolate chip oatmeal cookies won first prize in a chocolate chip cookie contest.
Servings: 48 cookies
- 1 cup butter softened (226 g)
- 3/4 cup brown sugar packed (160 g)
- 1 cup white sugar (200 g)
- 2 eggs large
- ¼ cup maple syrup (60ml)
- 1 tbsp vanilla extract
- 2 cups rolled oats old fashioned (200 g)
- 2½ cups all-purpose flour (300 g) use the sprinkle and sweep method to measure if you don't weigh the flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ cup chocolate chips (150g)
- 1½ cup chocolate chunks (150g)
Preheat oven to 375°F
In a stand mixer on medium, or by hand, mix together the butter and sugar until creamy.
Add the eggs and vanilla. Mix on medium until incorporated. Scrape the bowl
Add the rolled oats and mix in. Add the flour, salt, baking soda, and baking powder. Mix on low for 30 seconds, then mix on medium until well mixed. 1 - 2 minutes. Scrape bowl.
Chop one and a half bars of semisweet baking chocolate into chunks. You will need 1 1/2 cups.
Add the chocolate chips and chocolate chunks and mix on low, until just mixed in.
Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave 2-3 inches space between the cookies. Bake 375 degrees for 8-10 minutes. These cookies don't spread a lot, so flatten the cookie a bit before baking to give a thinner cookie.
Store cookies in an airtight container at room temperature for 4 days or freeze for up to 6 months.
Form the cookie dough balls and freeze. Place in a ziplock bag and keep frozen until ready to bake.
For fresh-baked cookies, remove as many cookies as you want to bake. Bake the frozen cookie balls in a preheated oven for 10 - 12 minutes.
Serving: 2cookies | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 117mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg