Oatmeal Chocolate Chunk Cookies
These are designed to be soft and chewy for days. The two key techniques are browning the butter, which adds a deep, nutty flavor, and chopping chocolate bars into irregular shards. This creates everything from tiny flecks that melt into the dough to large, gooey pools of chocolate.
Ingredients
- 3 cups old-fashioned rolled oats
- 3/4 cup AP flour
- 1/4 cup bread flour
- 1 tsp baking soda
- 1 tsp Diamond Crystal kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 10 tbsp unsalted butter 1 1/4 sticks
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 8 oz bittersweet chocolate 70% cacao, chopped from a bar
- 6 oz semisweet chocolate chopped from a bar
Method
- Brown butter in light-colored skillet over medium heat until nutty and speckled; transfer to large bowl.
- Chop chocolate into varied sizes from chunks to shavings.
- Whisk together flours, baking soda, salt, cinnamon, and nutmeg in medium bowl.
- Mix brown butter with sugars until combined.
- Add vanilla, egg, and yolk; whisk until smooth.
- Fold in flour mixture just until combined.
- Mix in oats, then fold in chopped chocolate.
- Chill dough 30 minutes.
- Preheat oven to 375F.
- Scoop heaping tablespoons onto parchment-lined baking sheet, spacing 2 inches apart.
- Bake 9-11 minutes until edges are golden but centers soft.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Centers will look underbaked but will set while cooling for optimal chewiness.