A copy of Small-Batch Baking for Chocolate Lovers finally showed up on the library shelves this week, I grabbed it quickly. I reviewed her earlier cookbook last year, I love being able to make “small-batch” baking. Before I made dinner I whipped up the dough and let it chill, then baked them while dinner cooked. 8 chewy and soft cookies, perfect dessert! The Chocolate cookbook is fantastic, better than her earlier. So many fun things to try! Although I will admit these are full octane cookies. I used eggs and butter, all-purpose flour…just wasn’t in the mood for vegan and/or healthier cookies last night. Darn it, I wanted a couple of tasty, bad for me cookies!
Double Chocolate Macadamia-Oatmeal Cookies (slightly adapted, from page 142-43)
- ½ cup unsalted butter (¼ cup), room temperature
- 3 Tbsp brown sugar, firmly packed
- 3 Tbsp granulated white sugar
- 1 Tbsp well beaten egg
- 1 tsp milk
- ½ tsp pure vanilla extract
- 1/3 cup all-purpose flour
- 1½ Tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- Pinch of kosher salt
- ½ cup old-fashioned rolled oats
- ¼ cup semi-sweet chocolate chips
- ¼ cup diced macadamia nuts (used roasted)
Line a large baking sheet with parchment paper.
Add the butter and sugars to a large mixing bowl, beat on medium until smooth. Add the egg, milk and vanilla, beat until smooth.
Whisk the flour, cocoa, baking soda and salt together, add to the wet and stir in. Add the oats, chocolate chips and nut, stir until blended.
Cover and refrigerate for 30 minutes.
Preheat the oven to 350°. Divide the dough into 8 balls, rolling gently. Bake for 15 to 17 minutes, until set on top.
Slide the parchment paper onto a cooling rack, let fully cool before eating.
Makes 8 cookies.