Chocoholic Cookies
Submitted by tampaone
Triple chocolate oatmeal cookies with cocoa in the dough, semi-sweet chips throughout, and white chocolate dipped edges. Thick, chewy, and built for serious chocolate lovers.
YIELD
1 batchPREP
30 minCOOK
15 minREADY
45 minThese cookies are not messing around. Cocoa powder in the dough, a full bag of semi-sweet chocolate chips mixed in, and a white chocolate dip on top. Three layers of chocolate in every single cookie.
Rolled oats give them a hearty, chewy texture that keeps them from being just another flat, crispy chocolate cookie. Dark brown sugar adds a deep molasses richness that pairs beautifully with all that chocolate.
The white chocolate dip at the end is the finishing touch that makes them look bakery-professional. Let them set on a rack and try not to eat them all before they dry.
Kitchen Tips
- Follow the ingredient order exactly as written; the stiff dough needs to come together in stages for the right texture
- Use a 2-tablespoon scoop for uniform cookies that bake evenly
- Don’t overbake! Pull them at 9-10 minutes when they still look slightly underdone; they firm up as they cool
- Melt the white chocolate gently in a double boiler with a little shortening so it stays smooth and dippable
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter 2 cookie sheets. DO NOT alter the order in which the ingredients are combined.
In a large bowl, combine the oats and chips; set aside.
In another large bowl, beat together the butter and sugars until creamy.
Sift together the flour, baking soda, salt and cocoa and then add to the butter mixture, stirring until thoroughly combined. The batter will be very stiff.
Stir the milk and vanilla into the eggs, then stir this mixture into the butter mixture until thoroughly combined.
Add the chips and oats; stir until mixed well.
Using a 2-tb scoop, drop batter 2 inches apart on cookie sheets.
Bake 9 to 12 minutes, until cooked through.
Cool on pan 1 minute; transfer to wire racks to cool completely.
Melt the white chocolate with the Crisco in the top of a double boiler over simmering water.
Holding a cooled cookie between your thumb and forefinger, dip the edge into the warm white chocolate to cover the top third of the cookie.
Place on a rack over wax paper to dry completely.
Store between layers of wax paper in an airtight container in a cool place.
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