CHOCOLATE CHIP COOKIES
· 2 sticks (1 cup) butter, softened
· 1 cup light brown sugar
· ½ cup granulated sugar
· 2 large eggs
· 2 teaspoons vanilla extract
· 2-1/2 cups all purpose flour
· 1-1/2 cups oatmeal ground in a blender (yields about a cup of oatmeal “flour”)
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 tablespoon instant espresso coffee powder
· 1 12-oz bag semi-sweet chocolate chips
· 2 3.5-ounce bars bittersweet chocolate (I use Green & Black’s 70% cocoa), roughly chopped in a blender to chocolate chip size
1. Preheat oven to 300 degrees. Cream the butter using an electric mixer on medium speed, then add the sugars and beat until fluffy.
2. Beat in the eggs and the vanilla extract for another 30 seconds.
3. In another bowl, stir the dry ingredients together. Stir them into the butter mixture at low speed until well blended. Stir in the chocolate chips and chocolate pieces. (If you like chopped nuts, you could add some of these too at this point—probably a cup or a bit more.)
4. Using a 1-ounce scoop or a 2 tablespoon measure, form the dough into balls and place on a greased cookie sheet about 3 inches apart. Gently press down on the dough with the palm of your hand to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. If you put two trays of cookies in the oven at a time (a good idea in this case), be sure to rotate them about halfway through the baking time to ensure that they bake evenly.
5. Cool about a minute on the sheet, then transfer to a wire rack to cool completely. When thoroughly cool, put in an airtight container, where they will keep for several days—if they last that long.
Yield: About 4 dozen cookies, depending on the size.