Friday, March 27, 2015

I call these Suuuuuuuuuuper Good Cookies

Last summer, I came across this recipe for Chocolate Chip Cookies and I was intrigued. I'm not really a pretzel lover (except the freshly baked doughy, salty kind) so I thought of other salty snacks. I have heard tale of people using potato chips in cookies, but I wanted to try panko crumbs. I liked the idea of the texture and saltiness that this would lend to the classic, steady, wonderful Chocolate Chip Cookie. I also added a few ingredients from my other favorite Chocolate Chip Cookie recipe—the comination which I think makes a soft, chewy, chocolatey, semi-salty Suuuuuuuuuuper Good Cookie.

When I made these for my dear friend Jessica and her family, her son went crazy for them. After quite a bit of scientific research (aka: taste testing), we decided it's the best cookie dough you'll ever have. That's right, I said it, and I ain't backing away from it. I just dropped that gauntlet, and that mic. Now get to your own Very Official research and let me know what you think!

1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/4 cup ground flax seed
1/4 cup toasted wheat germ
1/2 teaspoon cinnamon
1 3/4 sticks (7 ounces, or 200 grams—yes, my Europe is showing) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup panko crumbs
2 bars of good semi-sweet chocolate, chopped into small chunks (I use 70% cacao)

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with silpats or baking paper. 

Whisk flour, baking powder, wheat germ, flax seed, cinnamon, baking soda, and salt in medium bowl.

In another bowl, beat butter until soft and creamy. Add sugars at medium-low speed until light and fluffy. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. 

Add flour mixture and mix until just incorporated and smooth. Gradually add oats, panko, and chocolate, and mix until well incorporated. Seeing as how I'm lo-fi now with my lack of kitchen gadgets, I get in there with my hands and make sure there's no flour pockets left.
Roll dough into three equal sized logs, wrap in plastic wrap and refrigerate for at least one hour or overnight (but eat some of that first—f'reals). Once properly chilled, cut off pieces that are about 1/2" thick and round the dough. Place on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet—they will still spread a lot.

Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.

**Side note, the dough freezes really well, too. So I like to keep some cookie dough in the freezer that I can bake up for any occasional company or visitors that may come by (hint, hint).

No comments: