After many failed attempts to locate the perfect Chocolate Chip cookie recipe, I finally stumbled upon this one, adapted from none other than Giada De Laurentiis. What I was looking for:
- A cookie that spread out pretty flat when baked
- Chewy texture
- Crispy edges, soft middle
- Good balance between cookie and chocolate
- Oatmeal in the recipe (I prefer the texture of the cookie when oatmeal is incorporated. For this recipe, you finely chop the oats in a food processor first.)
This cookie exceeded my expectations. I found that using a small cookie scoop helped with a more consistent round shape in the final cookie, as well as leaving lots of room between the cookies on the sheet pan when baking. The dough will spread quite a bit when baked. I highly recommend trying these Chocolate Chip cookies the next time you're in the need for a chocolate fix - they won't disappoint!
Chocolate Chip Cookies
Yield: 3 dozen cookies
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure vanilla extract1 (12-ounce) bag semisweet chocolate chips
Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 2-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.
*Recipe adapted from Giada De Laurentiis