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Posts Tagged ‘cookie’

Cocoa Oatmeal Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , , on January 23, 2013 | 2 Comments »

Cocoa Oatmeal Chocolate Chip Cookies_6446

I’ve been on a bit of an oatmeal kick lately. We have oatmeal for breakfast most mornings, and I’ve made homemade granola, oatmeal muffins (recipe to come soon!), and oatmeal cookies. Then, I decided to make oatmeal chocolate chip cookies, but with some cocoa powder added in to make them Cocoa Oatmeal Chocolate Chip Cookies.

These cookies are the best of many worlds. The cocoa powder lends a subtle cocoa flavor to the cookies, which are deliciously soft and chewy. The oats contribute to the chewy texture, and the chocolate chips give an added dose of chocolate flavor. If you’re lucky enough to have a free couple of minutes in your afternoon, pour yourself a cup of coffee and enjoy one of these cookies. The chocolate-coffee combo is oh so good.

Oatmeal Cocoa Chocolate Chip Cookies

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup old-fashioned oats
  • 3/4 cup (12tbsp.) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 1/2 cups chocolate chips

Directions:

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and oats. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
  3. With the mixer on low speed, gradually beat in the flour mixture until just combined. Use a rubber spatula to stir in the chocolate chips.
  4. Refrigerate the dough until firm, at least 2 hours.
  5. When you are ready to bake the cookies, preheat the oven to 350 degrees F. Scoop about 2 tablespoons of dough at a time, and roll into a ball. Place the dough balls on a parchment paper-lined baking sheet, about 2 inches apart. Bake for about 10-12 minutes, until the cookies are just set but still soft in the center. Try not to over-bake them. Let cookies cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

Source: Kristine’s Kitchen original.

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Salted Caramel Chocolate Chip Cookie Bars

Posted in Bar Desserts, Cookies, Desserts, tagged , , , on August 5, 2012 | 2 Comments »

Last week I shared this salted caramel sauce, and mentioned that we used it to make brownie sundaes. What I didn’t share is the real reason I made the salted caramel sauce to begin with, which was to make these cookie bars. Oh my goodness these are good. Chocolate chip cookie bars are pretty amazing on their own, but throw in a layer of salted caramel and you have a dessert that’s on a whole other level. Slightly gooey, sweet, and sprinkled with fleur de sel, it’s hard to stop at just one of these, but your waistline will thank you if you do. :)

I brought part of my batch to share when we visited our friends for dinner, and then put the rest in the freezer (after I cut them into bars). That way, we could take one out to defrost on the counter for a few minutes when we needed a treat, rather than feeling like we needed to eat them all right away. I highly recommend that you bake some of these, and also highly recommend sharing them. Your friends and family will thank you!

Salted Caramel Chocolate Chip Cookie Bars

Printable Recipe

Ingredients:

  • 2 cups plus 2 tbsp. (10.6 oz.) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled slightly
  • 1 cup packed (7 oz.) brown sugar
  • 1/2 cup (3.5 oz.) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips
  • 6 tbsp. salted caramel sauce
  • Fleur de sel, for sprinkling

Directions:

  1. Preheat oven to 325 degrees F with a rack in the lower third. Line an 8×8 baking dish with foil, leaving an overhang on opposite sides to allow you to remove the bars easily from the pan. Spray the foil with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and granulated sugar. Add the egg, yolk, and vanilla and mix until well combined. Stir in the dry ingredients until just combined. Stir in the chocolate chips.
  4. Transfer half of the batter to the prepared pan, pressing it into and even layer in the bottom. Pour the caramel sauce over the top, leaving a little space around the edges. Use a small cookie scoop to scoop the remaining dough over the caramel. Press down gently with your fingers to distribute. It’s ok if the caramel layer isn’t completely covered, as it will spread to cover as it bakes. Sprinkle the top with fleur de sel. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they’re done.
  5. Remove the pan to a wire rack. Let the bars cool completely before lifting them out of the pan and cutting into squares to serve.

Source: Tracey’s Culinary Adventures; cookie dough from Baking Illustrated.

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