Tuesday, December 28, 2010

Chocolate Salty Oat Cookies

Theirs

One of my fantastic recent discoveries at Formaggio Kitchen in Cambridge is these chocolate salty oat cookies from Kayak cookies. It was subtly sweet...curiously salty as described. Unable to find the recipe on web, I had to try to create my own chocolate salty oat cookies. The biggest challenge was to keep the "DOME shape" of the cookies after baking- during baking, the butter inside of cookie dough melts and the cookies flattens. After some trials and errors, I ended up with a quite satisfying recipe.

Mine

I did blind taste test with my five friends who have discerning palate. Guess what ! 4 voted for mine! Although my wish was to hear " I can't tell any difference", it was good enough. They said mine is less OATy but more chocolaty and moist. My cookies are sweeter (very valuable critique from a person who voted for Kayak cookies. It has to be SUBTLY sweet).
Me? I still personally like Kayak cookies better honestly but I am very proud of the result.

ingredients
2 cups of all purpose flour
2/3 cup of dutch pressed cocoa powder
1 tsp baking soda
1tsp baking powder
1 tsp sea salt
1 and 1/2 sticks of unsalted butter/room temperature
1 and 1/2 cups brown sugar/ tightly packed
3/4 cup of unsweetened coconut flakes
1 and 1/2 tsp vanilla extract
2 eggs
2 and 1/2 cups of rolled oats (not instant kind)
2 cups of chocolate chunks ( I mix 70 % and 40% together, Valrhona or Schaffenburger)
good quality sea salt flakes (I used Murray River salt)

Preheat oven to 350 F. Line 2 baking sheets with parchment papers.
Sift flour, cocoa powder, baking powder, salt together. Set aside.
In a stand mixer, cream butter with brown sugar for 3 minutes in med-high speed. Add eggs, one at a time, scraping the bowl as needed. Add vanilla extract, beat until all the ingredients mix thoroughly. Stir in the dry mixture, in 3 times. Mix in oats and coconut flakes. Turn off the mixer. Then mix in the chocolate chunks.
Chill the dough in the refrigerator for 30 minutes. Using an ice cream scoop or spoon, scoop the dough to 6 golf ball sizes portions on a each pans. Bake for 13 minutes. Sprinkle with sea salt flakes as soon as the cookies come out of oven. Cool down completely on the sheet pan.

The dough is very hard to mix but it is supposed to be like that. Don't worry and don't give up. I guarantee that the cookies will knock your socks off!

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