As a self proclaimed chocoholic, I am always looking for recipes that highlight dark chocolate. In this recipe, instead of using semisweet chocolate chips, I roughly chop a dark chocolate bar. By doing so, the end result is a cookie packed with chocolate. The oats are just enough to give this cookie a chewy consistency and a slight health benefit, if you’re looking for that in your sweet treats.
This recipes only uses half of the butter in normal recipes. I find that the cookies still taste just as buttery and decadent. These cookies have a lovely balance between buttery sweet dough and dark indulgent chocolate. I used kosher salt in this recipe because, well I didn’t have any regular table salt. The salt isn’t completely distributed into the dough, giving you bites that are slightly salty. I think this makes them more interesting and balances out the sweetness nicely. If you’re not as into sweet and salty combinations, just go ahead and use your regular table salt.
1 1/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 stick unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
Dark chocolate bar, roughly chopped
1. Combine the flour, oats, baking powder, baking soda, and salt in a medium bowl.
2. Cream the butter and sugars.
3. Add the egg and vanilla to the butter and sugars.
4. In stages add the flour mixture to the butter mixture until combined.
5. Mix in the chocolate.
6. Refrigerate the cookie dough for up to 24 hours.
7. Bake at 350 for 10-12 minutes. Please do not over bake!