Tish Boyle’s Chocolate Chip Cookie
Do you know who Tish Boyle is? Well you should; she makes a damn good chocolate chip cookie. I found this recipe in Tish Boyle’s The Good Cookie cookbook. It’s a perfectly crisp cookie on the outside and wonderfully soft on the inside. I made these for Cameron’s preschool. He’s turning 5 tomorrow and he asked for chocolate chip cookies. He’s also requested a pancake breakfast with bacon, and a “chocolate birthday cake with strawberry frosting that daddy can eat too”. Next up on the blog is a vegan chocolate birthday cake with vegan strawberry frosting.
What interested me with this chocolate chip cookie recipe was how ground-up oatmeal and chocolate chips are added to the dry ingredients. The ground oatmeal/chocolate mixture makes a coarser cookie with a slight nutty flavor.
Bake the cookies at 375 degrees F. for about 10 minutes.
Since I bake a tray at a time, I like to scoop the remaining cookie dough into balls and refrigerate them. This makes the process quicker, and gives me time to clean up. I sometimes even freeze the cookie dough balls, so that when I’m in need of chocolate chip cookies, I just plop them on a baking sheet and put them in the oven. I learned this trick at a cookie shop I worked at many moons ago.
- 2 cups (250 g) All-Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 cup (67 g) Old-Fashioned Rolled Oats
- 2 1/2 cups (425 g) Semisweet Chocolate Chips, divided
- 2 sticks plus 2 TBS (251 g) Unsalted Butter, softened
- 3/4 cup (163 g) Sugar
- 3/4 cup (153 g) Light Brown Sugar, firmly packed
- 2 tsp. Vanilla Extract
- 2 Large Eggs
- Position a rack near the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Sift together the flour, baking soda, baking powder, and salt into a medium bowl. In the bowl of a food processor, combine the oats and 1/2 cup (84 g) of the chocolate chips and process until finely ground, about 45 seconds. Stir the oat mixture into the flour mixture and set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars, and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the remaining 2 cups of chocolate chips.
- With a small ice cream scoop (about 1 tablespoon's worth), scoop out the dough onto the baking sheet placing them 2 inches apart.
- Bake the cookies for 10 to 12 minutes, just until golden. Be sure to switch the cookie sheet around halfway through baking. Let them sit on the cookie tray for 1 minute before carefully placing them on a cooling rack.
- Store in an airtight container at room temperature for up to a week. Uncooked dough can stay in the refrigerator for up to 3 days, and in the freezer for up to 3 months.
- Electric mixer
- 2 baking sheets
- Parchment paper
- Food processor
- Small ice cream scoop
