Dark Chocolate Chunk Cookies were in the February issue of Southern Living Magazine.
The secret to these decadent cookies is an extra bar of chocolate that is substituted for half the butter in the recipe!
I also used Southern Living’s test kitchen’s tip~ press some chocolate chunks into the cookies while they are warm from the oven for more chocolaty melted goodness!
3/4 cup uncooked regular oats
1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3 (4-oz.) bittersweet chocolate baking bars, coarsely chopped and divided (I used Ghirardelli )
Preheat oven to 400°. Bake oats in a 9-inch pie plate 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Process oats in a blender or food processor 1 minute or until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, soda, salt, baking powder, and ground oats in a small bowl; gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8 to 12 hours
Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).
Makes about 2 dozen cookies (I got 32).
These are definitely an indulgence cookie recipe since you’re using 3 chocolate bars, but oh so worth the splurge!
You can find a printable recipe from Southern Living, here.