Sexy Chocolate Chip Cookies
There are a few recipes I am legendary for and this is one of them. This makes a thick, crisp, crumbly, almost shortbread textured cookie, as opposed to a soft and chewy cookie. Remember to beat the hell out of the sugar & butter, but be careful to gently fold dry ingredients. Make sure all ingredients are at cool room temperature. Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4.
Ingredients
12 serv.- ounces unsalted butter, softened↗4 ounces
softened
- cup light brown sugar↗1⁄3 cup
- cup white sugar↗1⁄3 cup
- egg↗1
- teaspoon vanilla↗1 teaspoon
- tablespoons all-purpose flour (1 cup plus 2 T)↗18 tablespoons
- teaspoon baking soda↗1⁄2 teaspoon
- teaspoon kosher salt↗1⁄2 teaspoon
- cup rolled oats, Toasted↗1⁄2 cup
Toasted
- ounces semisweet chocolate chunks↗6 ounces
- ounces milk chocolate pieces↗2 ounces
- cup pecans, toasted↗1 cup
toasted
Step-by-step instructions
- 1
Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
- 2
Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
- 3
Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
- 4
In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
- 5
Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
- 6
Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
- 7
Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App