These cookies are crisp outside and chewy inside, with a deep chocolate flavor. They aren't fancy or hard to make; just a good staple cookie recipe to have in your back pocket. I use a one-ounce (#30) scoop to ensure all of the cookies are exactly the same size, and bake only what I need. The rest I freeze on a sheet pan (covered with plastic wrap) until they are solid, then store in a freezer bag until I need them. They needn't be thawed, just extend the baking time by a few minutes. It is a good thing to have cookie dough ready to bake in the freezer!!
12 ounces Butter, at room temperature
1 Cup Sugar
1 Cup Brown Sugar
2 Extra-large Eggs
2 Teaspoons Vanilla
2 Cups Flour
2 Cups Oatmeal
4 Tablespoons Cocoa
1 1/2 Teaspoons Soda and 1/2 teaspoon kosher salt
12 Ounces Chocolate Chips
1 Cup Chopped Nuts of your choice (pecans, walnuts, hazelnuts, etc.-optional)
Preheat oven to 350-degrees F.
Place butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Add eggs, one at a time, beating until well blended. Beat in the vanilla.
Whisk together the flour, oatmeal, cocoa powder, soda and kosher salt until well-blended. Stir in the chocolate chips and nuts.
With the mixer on low speed, add the dry ingredients, about 1/4 at a time, being sure each addition is well mixed in before adding more. Mix just until there are no streaks of dry ingredients in the batter.
Line baking sheets with parchment paper or Silpat. Use a #30 (1-ounce) scoop to shape the cookies, space them about 1 1/2 inches apart, or about 8 per pan. (If you want really big cookies, use a #20 scoop and only put 4 on the baking sheet. Use a #10 scoop for petite cookies.)
Bake just until the outer edge looks firm, but the center is still slightly soft, 10-13 minutes, rotating the pans half-way through if needed to ensure even baking.
Let the cookies sit on the pan for about 2 minutes (they will complete baking on the hot pan), then transfer to a rack to cool completely.
Makes about 4 dozen.