Chocolate Chip Cookies Recipe
Daily Value: 20%
|Folic Acid (B9)||34µg||9%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
There is much debate about what makes the perfect chocolate chip cookie. Once I realized I would never make everyone happy, I created a version that exemplified my favorite cookie characteristics: small, crisp, buttery, crunchy. The ground oats and walnuts give the cookie its delightful crumbly texture.
While many bakeries make an oversized chocolate chip cookie, the Miette cookie is defiantly small. We couldn’t scale the recipe to make fewer, so this recipe makes 13 dozen small Miette-sized cookies and two and a half dozen “normal” 5-inch cookies
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 2/3 cups rolled oats
- ¾ cup walnuts, toasted and cooled
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 large egg
- 1 ½ tablespoons milk
- 2 ½ teaspoons vanilla extract
- 2 cups semisweet mini chocolate chips
Line 2 baking sheets with parchment paper.
Preheat the oven to 350 degrees.
Sift together the flour, baking soda, baking powder, and salt into a bowl.
In a food processor, process the oats to coarse crumbs. Transfer to a plate, then add the walnuts to the food processor and pulse just until coarsely ground, in 5-second pulses about 3 or 4 times. Do not overmix or the nuts will get buttery. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high speed until the mixture is light-colored and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add the egg and beat until thoroughly incorporated. Add the milk and vanilla and beat to mix well. Add the dry ingredients and beat until just combined. Scrape down the sides of the bowl again. Remove the bowl from the mixer. Add the oats, chocolate chips, and walnuts and stir by hand just until the ingredients are evenly distributed.
To make the small cookies, roll scant teaspoon-sized portions of dough into ¾-inch balls. Place them about 2 inches apart on the prepared baking sheets, and, using the palm of your hand, flatten each dough ball slightly. Bake in batches until lightly browned, about 10 minutes. Remove the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.
Makes about 36 5-inch cookies and 120 2-inch cookies
Adapted from "Milette: Recipes from San Francisco's most charming pastry shop," by Meg Ray with Leslie Jonath (Chronicle Books, 2011).Servings: 18