Welcome to any and all Rants and Ramblings Readers – as you can see we are delving into really deep topics round these part – Cookies that is. So take a break from the sometimes heartbreaking world of publishing and have a cookie on me. You’ll feel better. I promise.
Today’s cookie is the Ivy League Choco-Chunk Cookies.
“But Kathi” you might be thinking, “you just gave us the BEST Chocolate Chip cookie recipe ever! Why a repeat?” Well, dear readers, a girl’s gotta have options, and this is no ordinary Chocolate Chip Cookie! It’s sweet, it’s got texture, and a melding offlavors I wouldn’t naturally put together, but believe me, it works! So without further adieu…
Ivy League Choco-Chunk Cookies
1 c. (2 sticks) unsalted butter
1 1/4 c. granulated sugar
3/4 c. light brown sugar (packed)
4 large eggs
1 1/2 T vanilla extract
1 T fresh lemon juice
2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
3/4 c. old-fashioned rolled oats
12 oz semisweet or bittersweet chocolate chunks separated in half (you can substitute a bag of semi-sweet chocolate chips)
Line baking sheets with parchment paper.
In a microwave safe container, melt 1/2 of the chocolate chunks in the microwave until smooth. (do this for 10-15 sec. bursts at a time, stirring in between until done)
Cream butter and sugars in large mixing bowl. Beat in eggs, one by one, beating well after each addition. Add in melted chocolate and mix well. Beat in vanilla and lemon juice.
In a separate bowl, add together flour, baking powder, cinnamon and salt and mix well with a whisk.
Gradually stir dry mixture into creamed mixture to make a smooth batter. Stir in oats and chocolate chunks until thoroughly incorporated.
Drop mounds of batter, about 2 tablespoons full, 2 inches apart on the lined baking sheets. Flash freeze.
To bake, preheat oven to 350F. Bake until cooked through in the center, 12 to 15 minutes. Transfer to wire rack to cool. Makes 3 dozen.
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