Friday, April 13, 2012

Another Chocolate Chip Cookie Miette Style

I never tire of trying Chocolate Chip Cookie recipes.  There are some better than others, but for the most part, these all-time favorites are always a best-loved treat for the family and neighborhood kids.

This recipe comes from a cookbook called Miette.  I have to say, if I was a cookbook, I wouldn't mind looking like Miette.  The photos are beautiful.  The size is perfect, but the best aesthetic exterior feature is the adorable scalloped edge. The scalloped edge was the first thing that attracted me to this book.  What budding baker could resist cracking open a book that has such beautiful feminine detail?  Love it!

Look at those scallops!

And, so far we've loved the recipes here too!

The Chocolate Chip Cookie recipe is a bit more work-intensive than our usual, but the results are worth it.  We made them regular size and used regular chocolate chips and not mini-morsels as recommended.

Miette's Chocolate Chip Cookies
Printer Friendly Recipe


2 cups all-purpose flour
1 1/4 baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 2/3 cups rolled oats
3/4 cup walnuts, toasted and cooled (we didn't toast)
1 cup unsalted butter, at room temperature
1 1/3 cups sugar
1 large egg
1 1/2 tablespoons milk
2 1/2 teaspoons vanilla extract
2 cups semisweet mini chocolate chips

Line two baking sheets with parchment paper.

Preheat oven to 350 degrees.

Sift together the flour, baking powder, and salt into a bowl.  Set aside.

In a food processor, process the oats to coarse crumbs.  Transfer to a plate, then add the walnuts to the food processor and pulse just until coarsely ground, 3-4 times.  Do not over-mix or the nuts will get buttery.  Set aside.

In a mixer, beat butter and sugar on high until the mixture is light and fluffy. Scrape sides of bowl with rubber spatula, add egg and beat well.  Add milk and vanilla, mix well.  Add sifted dry ingredients and beat until combined.  By hand, stir in oats, chocolate chips and walnuts.

Spoon dough, shaped into round ball, onto cookie sheets.  Flatten out ball slightly. Bake about 10-12 minutes or until lightly browned.  Cool on wire rack.

My little baker likes to wear her Chef's cap

An cookie/ice cream scoop makes perfect sized cookies



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