Ever go to a top-notch bakery and buy a huge, delicious chocolate chip cookie and wish that you could make one just like it at home?
Well now you can.
These behemoths, from the famed Tartine Bakery in San Francisco are the ultimate bakery case cookie. Fully 3" wide, they are packed with chewy-earthy oats, crunchy walnuts and decadently rich bittersweet chocolate. The addition of molasses gives them a depth of flavor that brown sugar alone can't quite match, and their generous size will satisfy even the biggest sweet tooth at your table.
The recipe calls for each cookie being 3 1/2 ounces, but I used my trusted 2 ounce scoop for portioning these onto the baking sheets and found their size to be perfect when baked. In fact, a 3 1/2 ounce size would have been too big and the cookies would have run into each other as they spread when baking. At the 2 ounce size I managed 8 per sheet and they fit perfectly.
Each cookie is so large (yippee!) that you need to squash them a bit with wet fingers so that they cook through properly. Even so, these are a chewy variety choc-chip cookie, if you like yours a bit crisper at the edges, let them cook a few minutes more.
Cheers – Steve
- 12 ounces bittersweet chocolate, coarsely chopped into 1/4" to 1/2" pieces (I use Ghirardelli bittersweet chips)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups old-fashioned rolled oats
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 3/4 cups sugar
- 4 teaspoons Blackstrap or other dark molasses
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup walnuts, coarsely chopped
- Heat the oven to 350℉. Line baking sheets with parchment or silpat liners.
- In a mixing bowl, stir together the flour, baking powder, baking soda and oats; set aside. Using a stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs, one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the chocolate and the walnuts with a spatula.
- Scoop the dough onto the prepared baking sheets. An ice cream scoop works well - about 3 1/2 ounces or 100 grams per scoop (I used a Vollrath Stainless Steel Scoop, Size 16, 2-Ounce and found the size perfect for making 8 cookies per sheet). Dip your fingers in water and press out each scoop into a thin 3" circle.
- Bake until the cookies until the edges are lightly browned but the centers remain pale, 10-12 minutes. Rotate your pans part way through cooking if cooking more than one pan at a time. Transfer the cookies to a wire rack to cool They will keep in an airtight container at room temperature for up to 2 weeks.