I got this recipe from the Internet at tasty.co.
I am anxious to try it.
I also think adding ground oatmeal will help the cookies stay soft for days. I would substitute about 1/4 cup of ground oatmeal for 1/4 cup of the bread flour. Rolled oats have about 12g of protein per cup. GP Flour has about 9 – 11g of protein per cup. Bread flour has about 11 – 13g of protein per cup. Rolled Oats contain about 10g of fiber per cup. Bread flour has less than 4g of fiber per cup. So we can increase the fiber without reducing the protein by substituting ground oatmeal for bread flour. Bread flour has 88g of carbs / cup. Rolled oats have 54g of carbs / cup. Lowring the carbs will amke them less fattening. Increasing the fiber content of the cookies also slows digestion and reduces glucose spikes due to sugar and effectively makes them less fattening.
Makes 18 cookies
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- 1 cup bread flour (split 25% – 50% will ground rolled oats)
- ¾ cup all-purpose flour
- 2 teaspoons kosher salt or 1½ teaspoon table salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 2-3 tablespoons cold water
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
- ½ cup semisweet chocolate chips
- 5 ounces dark chocolate, chopped
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium light-bottomed saucepan, add the butter and melt over medium heat.
- Bring the butter to a boil, stirring occasionally. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy and difficult to see, so keep a close eye on it.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a liquid measuring cup to stop the cooking. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- Evenly space the dough 3 inches apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.