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 cup (2 sticks) unsalted butter
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
4 large eggs
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 1/2 cups unbleached all-purpose flour
2 teaspoons each: baking powder and ground cinnamon
1/2 teaspoon salt
3/4 cup old-fashioned rolled oats
10 ounces semisweet or bittersweet chocolate chunks
1 1/2 cups coarsely chopped walnuts
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cream butter and sugars in large mixing bowl. Beat in eggs, one by one, beating well after each addition. Beat in vanilla and lemon juice.
Sift together flour, baking powder, cinnamon and salt. Gradually stir it into creamed mixture to make a smooth batter. Stir in oats, chocolate and walnuts until thoroughly incorporated. Drop mounds of batter, each equivalent to 2 tablespoons, 2 inches apart on the lined baking sheets. Bake until cooked through in the center and light golden brown, 12 to 15 minutes. Transfer to wire rack to cool. Makes 3 dozen.
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.
I made these this week. Thanks for the recipe. They tasted great! But, they look nothing like the picture, though. Do you have the recipe for those??
I look forward to trying some of these recipes. I am having too much fun sewing right now. Husband out of town until Monday and kids asleep.
This looks yummy. I’m going to try them this year! Thanks!
Did I miss it somewhere? What does flash freeze mean?
All I mean by “flash freeze” is freeze it long enough so the dough is solid enough to handle, and not squish all together when you bag it – but not so long as it starts forming that “protective ice layer” things get after too much time in the freezer.
Hi Kathi,
Just over here from Rachelle’s, and I have to say, you’re a woman after my own heart. COOKIES! They look (and sound) fabulous.
Lemon juice in a choc chip cookie? interesting. I must admit I usually cheat – I use bagged cookie mix and add more choc or nuts to it to make it my own recipe.