If I had to choose one savory food to live with for the rest of my life it would probably be pizza. And it could be any type of pizza--I mean I do have my favorites but I wouldn't necessarily pass up a slice of thin, pan or deep dish either. If I could accompany that pizza with a dessert, then I'd likely choose chocolate chip cookies.
Similar to pizza, I love all types of chocolate chip cookies. I like them big, small, crunchy, chewy, gooey or some variation/combination of any of those. So when I see a new recipe claiming to be "the best chocolate chip cookie recipe," I'm sold. Regardless if it is actually the best, it's a pretty sure bet that I'm gonna like it. However, this particular cookie recipe wasn't claiming to be the best chocolate chip cookie recipe. But, it was voted the King Arthur's 2015 best recipe of the year. You read that, right??? The recipe of the year.
That means--as far as I can tell--that out of ALL of the recipes King Arthur came up with, a chocolate chip cookie recipe seized the day and came out as number one. Naturally, I decided to give the recipe a try. And I'm glad I did. Not only did the recipe make like 20 giant-sized cookies, they were all titillating to my taste buds.
As the title indicates they weren't just chocolate chip cookies, they were chocolate chip oatmeal cookies. But they weren't oatmeal chocolate chip cookies. By that I mean that they were chocolate chip cookies with some oatmeal in them. They weren't oatmeal cookies with some chocolate chips in them. See the distinction? Good.
Now, these were the crispy on the edges and chewy in the middle type of cookie. They also had a ton of chocolate in them. The original recipe called for chocolate chips but I had these chocolate discs on hand--which I purchased in bulk from our local chocolate factory--so I used them--which I must confess was a superb choice because it created giant pools of chocolate instead of dispersed puddles throughout the cookie.
Another thing about these cookies that I really feel contributed to their unique character was the vanilla. The recipe called for a full tablespoon of vanilla extract. That's kind of a lot compared to most tried and true chocolate chip cookie recipes--they usually have a teaspoon at most. And that teaspoon provides a hint of vanilla. This tablespoon made the vanilla loud and proud. Well not loud. But it was definitely present and I liked that.
Although it did make me wonder if the vanilla was what made the cookie so great. Like if I added a tablespoon of vanilla extract to any chocolate chip cookie recipe, would it stand out? Then I thought about it some more and decided that no, that wouldn't necessarily happen. And the vanilla certainly contributed to the greatness of these cookies but there were definitely other factors at play. I think that the amount of chocolate in them didn't hurt and the oatmeal gave it a bit more texture and crunch--which was a big plus.
I will concede that my opinion may not be so unbiased since I did readily admit that I've never met a chocolate chip cookie I didn't like. But....nevertheless all in all, a well developed recipe worthy of its title.
Recipe via King Arthur found here
227g unsalted butter at room temp.
213g light brown sugar
99g granulated sugar
1 large egg at room temp.
1 large egg yolk at room temp.
1 T vanilla extract
241g all-purpose flour
99g old fashioned oats
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
510g chocolate chips, discs or chunks
First, line two baking sheets with parchment paper or silicone baking mats and set them aside. Then preheat the oven to 325 F. Next, combine the flour, oats, baking powder, soda and salt in a medium bowl and set aside. After that, using the bowl of a stand mixer with the paddle attachment cream the butter and sugars together until smooth--I did it for about 3 minutes on medium-high speed. Then, stop the mixer, scrape down the bottom and sides of the bowl and add the eggs one at a time--mixing well between each addition. Then add the vanilla and mix just until combined. Now add the dry ingredients all at once and mix on low speed just until the they've been fully incorporated. Finally throw in the chocolate and mix on low speed just until it has been dispersed as evenly as you wish throughout the cookie batter. And now measure out about 1/4 cup full of batter and drop them onto the baking sheets leaving at least two inches around each lump of batter. Bake the cookies for about 15-16 minutes. Once they're done, remove them from oven and let them cool for about 8-10 minutes on the pan before removing them. Eat. Love. Pray. Gay.