Claire Saffitz Chocolate Chip Cookies Recipes

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ANYTIME CHOCOLATE CHIP AND OAT COOKIES



Anytime Chocolate Chip and Oat Cookies image

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     snack     Cookies     Chocolate     Dark Chocolate     Oat     Nut     Pecan     Walnut     Coconut     Seed     Egg     Bake     Freezer Food     Freeze/Chill     Back to School     Vegetarian     Soy Free     Peanut Free     Kid-Friendly

Yield Makes about 22

Number Of Ingredients 13

½ cup chopped pecans or walnuts
½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp)
¼ cup unsweetened coconut flakes
1 cup (125 g) all-purpose flour
⅔ cup (42 g) whole grain flour (such as buckwheat, spelt, or rye)
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1¼ tsp. baking soda
1½ cups (packed; 300 g) light brown sugar
1 cup (2 sticks) unsalted butter, melted, slightly cooled
2 large eggs, room temperature
1 Tbsp. vanilla extract
8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves)
1 cup old-fashioned oats

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
  • Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
  • Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
  • Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
  • If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
  • Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

More about "claire saffitz chocolate chip cookies recipes"

12 HIGHLY SPECIFIC TIPS FOR THE BEST CHOCOLATE CHIP COOKIES
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From cupcakesandcashmere.com
  • Find Your Perfect Recipe. It should go without saying that selecting the right recipe is the first step to great chocolate chip cookies: Do you prefer a soft center with rippled edges?
  • Consider a Combination of Milk and Dark Chocolate. I'm not sure which chocolate chip cookie recipe it was that first suggested using a mixture of dark and milk chocolate (rather than the blanket recommendation of semisweet chips or 60% dark), but as someone who considers herself to be a milk chocolate stan, I will take any opportunity to add it to a recipe.
  • Bring Everything to Room Temperature. Many chocolate chip cookie recipes will call for butter at room temperature, which is easier to blend (unlike a pie dough, which often calls for cold butter, for a flakier crust).
  • Chop Your Chocolate. When it comes to convenience, chocolate chips can't be beat and will do in a pinch (particularly if you're using high-quality chips, like 60% Ghirardelli or Guittard).
  • Weigh Your Ingredients. I recently made a lemon curd pie that called for the frustratingly vague measurement of "juice from two lemons," but most serious chocolate chip cookie recipes will tell you the measurements in ounces and grams.
  • Be Precise With the Process. As important as it is to get the quantities right, it's equally important to really dissect and carefully follow the instructions.
  • Brown Your Butter. Kate Davis' cult-favorite chocolate chip cookies likely reached that acclaim for their addition of browned butter. As Rick Martinez put it, "Think dulce de leche, but in melted butter form."
  • Scoop Before Resting. One of the common denominators between some of my favorite cookie recipes is that they recommend allowing the dough to rest in the fridge or freezer for eight to 48 hours.
  • Sprinkle Flaky Sea Salt on Top. Before baking, sprinkle some flaky sea salt on top (I prefer Maldon). Some recipes suggest doing this once the cookies have baked, but I find that it sticks better if I add it before placing it in the oven.
  • Take Them Out Juuuust Before You Think They're Ready. I like my cookies to have crispy edges, but still be a bit gooey on the inside. To avoid over-baked centers, take them out juuuust before you think they're done, when they're barely golden brown on the outside—remember, they'll continue to cook slightly once they're out of the oven.

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4.4/5 (41)
Estimated Reading Time 7 mins
Servings 22
  • Place a rack in middle of oven; preheat to 350°. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.
  • Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
  • Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
  • Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)

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