A hearty, tall cookie with a crunchy outside, soft inside, and complex grainy flavor.
This recipe uses nuts, oatmeal, buckwheat, and rye, to give the cookie more texture and depth of flavor. It’s also baked at two different temperatures which gives the outside a satisfying crunch.
If you prefer an elevated take on a regular chocolate chip cookie, try my Deluxe chocolate chip cookies recipe.
Ingredients
Makes five huge cookies.
- 85g unsalted butter, room temperature
- 110 grams light brown sugar
- 25 grams white sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 90 grams oatmeal flour
- 45 grams buckwheat flour, rye flour, or combination of both
- 45 grams all-purpose flour
- ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoons kosher salt
- 85 grams dark chocolate feves or bars, finely chopped
- 85 grams, milk chocolate feves or bars, finely chopped
- 35 grams walnuts or pecans, roughly chopped
Directions
You can bake this recipe immediately, or freeze the dough balls which produces a better result. Baking them from the freezer helps keeps the cookies from spreading too much. They keep in the freezer for at least one month, so you’ll be happy to have this dough ready at a moment’s notice.
- Cream the butter and sugar until pale and fluffy. You can use a stand mixer with the paddle attachment or a handheld mixer.
- Add the egg and vanilla, beating until combined.
- In a separate bowl combine flours, baking powder, baking soda, and salt. Add to wet ingredients, beating on low speed until just incorporated.
- Fold in the chocolate and nuts using a spatula.
- Divide the dough into 5 rough balls — around 120 grams each. Yes, they will be huge.
- Freeze or refrigerate the dough balls. Like the Deluxe chocolate chip cookies they will improve with a few days of rest. In addition, they will spread less, resulting in a taller cookie.
- Place the dough balls on a baking sheet lined with parchment paper.
- If baking from frozen, let them thaw for about 10-15 minutes at room temperature. Bake for 10 minutes at 375°F using convection, then reduce the oven to 350°F and bake for another 10 minutes.
If you did not freeze the dough: bake for 10 minutes at 375°F using convection, then reduce the oven to 350°F and bake for another 5-7 minutes.
Tips
- For this recipe I recommend chopping your chocolate very irregularly, mostly on the fine side but with some medium-sized chunks.
- My favorite chocolate to use is a mix of Valrhona Manjari and Hukambi or Jivara feves.
- See more tips in my Deluxe chocolate chip cookies recipe.