Is there anything more classic than a chocolate chip cookie? If you’ve followed my other posts, you’ll know that I’m not the biggest fan of chocolate. At least chocolate in large amounts. These magical chocolate chip cookies, have just the right amount of chocolate and…are…well…Magical.
The magic in these cookies comes from three things, the moisture content, the chocolate ratio, and the oatmeal.
The Moisture Content
These cookies are chewy. Delectably chewy. So if you are here for a crunchy cookie, you are in the wrong place. Check out my Chai Slice and Bake Shortbread instead.
The chewy texture of these cookies comes from two things, a fair amount of butter and much more brown sugar (not to mention eggs and extracts) than is in a typical recipe. Brown sugar contains molasses, and is “wetter” hence a chewy cookie. The butter lends a nice richness to the cookie while keeping it soft. Crunchy cookies have a high proportion of granulated sugar to brown sugar, and the lack of moisture contributes to the crunch. You’ll notice there isn’t a granule of granulated sugar in this recipe.
The Chocolate Ratio
Many recipes for chocolate chip cookies call for a whopping 2 cups of chocolate chips. Sometimes that’s more than a bag! And quite frankly, it’s overkill. In my humble opinion, if you’re using that many chocolate chips, just skip the recipe and find one for a chocolate cookie. That’s what you’re wanting anyway.
The Oatmeal
This recipe drops the chocolate down to 1 cup, but it also replaces some of the lost chips with rolled oats. This makes an otherwise soft and melty cookie a little more toothsome. BUT, this is not nearly enough oatmeal to make this an oatmeal cookie, at all. The flavor of the oats is barely there, and the oats are merely making an appearance for texture.
All of these components come together to make these cookies extra special. They’re so special, that they are my favorite to send in the mail for gifts. The stack and pack nicely, and are durable enough to hold up over a cross-country journey. If you don’t have gluten issues, just sub regular all-purpose flour in the the gluten free blend, and you’ll still end up with a winner.
Let me know if you felt the magic from these Magical Chocolate Chip Cookies in the comments. I love to hear what you think!
Magical Chocolate Chip Cookies
Equipment
- Cookie Scoop
- Stand mixer
Ingredients
- 8 Tablespoons Unsalted Butter
- 2 Cups Light Brown Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2¼ Cups Bob's Red Mill Gluten Free 1-1 Baking Flour
- 2 Teaspoons Baking Soda
- ½ Teaspoon Sea Salt
- 1 Cup Chocolate Chips
- ½ Cup Gluten Free Rolled Oats
Instructions
- Preheat the oven to 350°F
- Line baking trays with parchment or silicone baking mats.
- Add butter and brown sugar to the bowl of a stand mixer, or large bowl.
- Cream the butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing after each addition.
- Add the extracts. Mix to combine.
- Add the flour, baking soda, and salt. Mix until well combined.
- Add the oatmeal and chocolate chips. Mix until just combined.
- Using a small (about 1.5 Tablespoons) cookie scoop, scoop the dough in level scoops, and place 2-3 inches apart on the baking tray.
- Bake for 10 to 12 minutes. Allow to cool on the cookie sheet for 1 minute before removing and placing on a cooling rack.
