Nominated for a 2011 IACP Cookbook Award in the Baking: Savory or Sweet category. For a list of all the finalists check out our IACP Finalists' Guide.
Recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich (Artisan, 2010)A theatrical departure from mainstream chocolate chip cookies, these are large and decidedly flat. They shatter dramatically when you bite them, releasing loads of caramel brown sugar flavor and bursts of bittersweet chocolate. I created this recipe for the original Scharffen Berger Chocolate Factory Store in Berkeley. These cookies will not spread as they should in a convection oven, so make them only if you have a conventional oven.
Makes fifteen 5-inch cookies
Equipment: Cookie sheets, lined with foil, dull side up
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1/2 cup (1.5 ounces) quick rolled oats
- 1/2 cup (3.5 ounces) granulated sugar
- 1/4 cup (1.75 ounces) packed dark brown sugar
- 2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks
Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavorful cookie!
Divide the dough into 15 equal pieces (each a scant N cup or about 1.75 ounces). Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. Flatten each piece of dough until it is about 3K inches in diameter. Slide two of the sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch-you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.