Megan, several friends, and I have recently started a book club. This past month was the first time people we didn’t already know were going to come, and we were a bit nervous how it would be. We knew what would make it better though: cookies. Cookies keep everyone happy.
First, the Cocoa Cookies. (makes about 20 cookies)
1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
In a small bowl, whisk together the flour, baking soda, and salt.
Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. (You can skip the sifting if you want, but my cocoa almost always has lumps, and I don’t like cocoa lumps in my cookies.) Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.
Drop the dough by generous tablespoons onto the prepared baking sheet. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough.
Oatmeal Chocolate Chip Cookies
2 cups unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
¼ cup granulated sugar
1 Tbs best-quality vanilla extract
1 egg yolk
1 ½ cups best-quality semi-sweet chocolate chips
1 ½ cups quick-cook oats, or rolled oats zizzed in a food processor for a few seconds
Preheat the oven to 325 degrees Fahrenheit. Grease cookie sheets with cooking spray or line them with parchment paper or silicone baking mats.
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter and brown and granulated sugars until well blended. Beat in the vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the sifted ingredients, working until just blended. Stir in the chocolate chips and oats by hand, using a wooden spoon. Chill dough in the refrigerator for 30 minutes to one hour. Use a table knife to scoop and press dough into ¼-cup measuring scoops, and plunk the mounds onto the prepared cookie sheets. Cookies should be three inches apart.
Bake cookies for 15 to 20 minutes, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cook completely.
We made our oatmeal cookies far smaller than Molly suggested in her directions. We made them about a tablespoon in size, just like the Cocoa cookies, and they took 20 minutes at that size.
Megan and I both agreed that these oatmeal chocolate chip cookies aren’t the best we’ve had, but our friend Tara loved them, so it really depends on your personal cookie preferences how much you will enjoy them.