It turns out that my oven here in Gap, France, doesn’t have a thermometer. It doesn’t even have numbers or markings on the knob to determine where an approximate temperature might be. So baking here is going to be very interesting, but I’m sure I’ll learn a lot about the science of baking and the importance of time and temperature. It might just take a few tries. Fortunately, these test-run cookies came out delicious and got even better as they cooled. Lesson learned: you can’t go wrong with chocolate.
{ Lovin’ from the oven, Chelsea }
Makes about 2 ½ dozen small cookies
½ cup butter
150g good dark chocolate (I used Lindt 70% Cocoa)
1 tsp vanilla
3 tbsp unsweetened cocoa
¼ cup sugar
¼ cup brown sugar
1 egg
1 tsp baking soda
1 cup flour
¾ cup oats
50g good dark chocolate, broken into chunks to press into the baked cookies
- Preheat oven to 350 degrees.
- In a glass bowl, melt the butter and chocolate chips in the microwave for 1 minute. Stir mixture and continue to melt in 20 second increments until the butter and chocolate is melted & smooth. Allow to cool for 5 minutes.
- In a large mixing bowl, combine the chocolate/butter mixture, vanilla, cocoa, white sugar, and brown sugar and mix with an electric mixer for 30 seconds. Add egg and stir until combined.
- On low speed, add in baking soda and mix for 15 seconds. Slowly add in flour and oats and mix for 30 seconds, or until dough is combined.
- Scoop by the tablespoon onto a parchment-covered baking sheet and bake for 9-10 minutes.
- Keep the cookies on the hot pan after removing from the oven and lightly press in chocolate chunks. Allow the cookies to continue to bake on the hot sheet for 5-10 minutes before devouring.
Adapted from Design Eat Repeat