I was on a hike the other day with some co-workers, and I had offhandedly mentioned that I baked cookies. One of them started off by asking “Do you know who Dr. Oz is?” And I immediately was extremely skeptical. She said that the recipe came from his daughter, who isn’t peddling weird non FDA-approved remedies.
So these chocolate chip cookies require some patience, but they’re definitely worth it in the end. The recipe calls for 9 oz of various types of chocolate. I used Cadbury Royal Dark Chocolate, Cadbury Milk Chocolate, Ghirardelli Premium Baking Semi-Sweet chocolate, Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate, and Ghirardelli Intense Dark 72% Cacao. If you use half of each bar of chocolate, it will come out to exactly 9oz.
Note: these cookies need to be refrigerated for a minimum of 2 hours before you bake them.
These can be made ahead of time and frozen for a few months if you want to have them on hand in case you need to win an official cookie exchange with the purchasing department of your work.
Ingredients:
- 2 sticks (1 cup) cold unsalted butter
- 9 ounces assorted chocolate, chopped
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 tsp room temperature water
Instructions
Preheat oven to 350F.•Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.
Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Pour the melted butter into a bowl with both sugars and use a hand or stand mixer to blend on high about 1 minute. Add the egg and beat for 15 seconds. Scrape down the bowl. Add the vanilla extract and water, beat another 15 seconds, scrape down the bowl and set aside.
Use a spatula or wooden spoon to combine the dry mix into the wet ingredients, stirring until just combined. Fold in the chocolate chips. Allow to sit 1-2 minutes while the butter cools and the dry mix starts to hydrate.
Scoop evenly sized cookies onto a prepared baking sheet – ¼ cup of dough each will make roughly 15 cookies (depending on how much snacking you’ve done on the dough!). Place baking sheet in the refrigerator for at least 2 hours or covered overnight – giving the dough time to stand like this will yield slightly browner, crispier, more caramelized results with a more complex flavor (this is thanks to the large carbohydrates that start to break down over time… I did A LOT of reading about cookies as I was making all my different versions). But you also have to wait 24 hours, so your call!
Once set, the dough balls can be placed in a zip top bag and placed in the freezer up to 3 months for easy cookie baking at the drop of a hat! No baking adjustment time/temperature is needed to bake these from frozen.
Bake the cookies on a lined baking sheet until surface and edges are crisp and golden but center is still gently puffed and soft, rotating the pan front to back half-way through, about 16 minutes. Remove from the oven and allow to cool on the pan two minutes before removing to a baking rack to cool fully. These can be stored in an air-tight container up to 1 week, but no chance they last that long.
Michael Makes 