February 25, 2015 | Posted by Charlotte March
Chocolate chips cookies are arguably the golden retriever of cookies – everyone loves them, they never fail to bring a smile to your face, or offer you a bit of comfort on crappy day.
There are countless recipes out there, touting to be the best, but this (hand to God) is definitely the ultimate recipe. It’s a riff on the famed $250 Neiman Marcus cookie with a few tweaks.
Namely, I toast the oats before grinding them and I use both pecans and almonds, both of which are toasted as well.* (You have the oven preheating anyway, so why not make use of that and amp up the flavor?) You will have to let the oats and nuts cool before adding to the dough, but that allows your butter and eggs to come to room temperature.
The secret weapons: Grated milk chocolate, semi-sweet chocolate chips, toasted almonds and pecans and ground toasted oats
The ground oats create a hearty yet delicate texture and the grated milk chocolate that flecks the dough lends a simple smooth backdrop for the more assertive semi-sweet chips and toasted nuts. Yes, the recipe calls for half a pound of butter and a pound of chocolate, but it makes A LOT of cookies -- which is good, because you will be compelled to go back over and over for “just one more.”
Also, the dough holds up quite well when frozen. I generally bake half of the cookies and then form 1½-inch dough balls with the remainder and freeze them to be baked off at some other time (like when I am about to go way deep into House of Cards marathon, Broad City binge, or Downton Abbey spree).
*Arrange the oats in one even layer on a rimmed baking sheet and toast 10-15 minutes, stirring occasionally until fragrant and nutty and straw-like in color. Arrange the nuts on a separate rimmed baking sheet and toast until fragrant and slightly browned 10-15 minutes