Multigrain Chocolate Chip Cookies
Chocolate chip or oatmeal raisin cookie? You don’t have to decide anymore.
Given my undying affinity for all chewy iterations of
carbohydrates, I love me a solid oatmeal cookie, but crave the melty chocolate
chunks in the old American classic. I’d always addressed the dilemma by
alternating between the two when given the choice, 70/30 in favor of chocolate
chip, with the occasional double dark chocolate. I’ve come across oatmeal
chocolate chip recipes, but none were as memorable as this one. For one, the
word oatmeal isn’t even in the recipe title. Like a healthier version of a compost cookie;
instead of potato chips and pretzels for texture, you’ve got steel-cut oats and
quinoa. Despite being very visible in each cookie, quinoa serves as the ‘secret
ingredient’ that adds that extra chewiness that makes this cookie stand out. I’m
almost tempted to add some all the cookies I make in the future. Lastly, while by
no means a requirement, this recipe earns an extra star for yielding some very effortlessly
aesthetically pleasing cookies. The dough spread easily, as did the chunks of coarsely
chopped 85% chocolate I’d mixed in, turning a perfect shade of golden brown.
Adaptations I’ve made with the recipe are as follows, using all
white whole wheat flour, using mini chocolate chips to ensure a bit of chocolate
in every bite to go along with the 85% dark chocolate chunks, Because of what I
had on hand, I switched out old-fashioned oats for steel-cut, which adds a
little more chew. I used roasted sunflower seeds, which contributed a subtle
nutty richness. I also decreased the size of each cookie and the corresponding bake time, which more than doubled the yield, and were healthier portions to boot.
These cookies will be a year-round go to, but I like the idea of them fresh out of the oven on a cool fall day, an alternative to the myriad of pumpkin spice plaguing the season. I'm no party pooper, but there is a limit to how much and what can be turned into the fall flavor--pumpkin spice candy corn? Nope. (Don't say I didn't give it a chance, because I did, and it left me wanting the regular old concoction of food coloring and corn syrup). My concession is that you could probably enjoy these with a PSL, or just the L. Either way, be prepared to share because this recipe makes 4 dozen cookies!
|| Multigrain Chocolate Chip Cookies ||
- 1½ cups white whole wheat flour
- 1½ tsp. baking powder
- 1½ tsp. kosher salt
- ½ tsp. baking soda
- 3 oz. 85% dark chocolate, chopped
- 1 cup dark mini chocolate chips
- 1 cup steel-cut oats
- 1 cup roasted unsalted sunflower seeds
- ¾ cup quinoa
- 3 Tbs. poppy seeds
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) dark brown sugar
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 Tb. molasses
- 1 large egg
- 4 large egg yolks
- 1½ tsp. vanilla extract
Directions
- In a medium bowl whisk together first four ingredients.
- In another medium bowl, combine mix-ins: chocolate, oats, sunflower seeds, quinoa, and poppy seeds.
- Cream butter, the three sugars and molasses with mixer on medium-high, scraping down sides periodically for 3-4 minutes until mixture lightens and becomes fluffy.
- Reduce mixer speed to medium. Add egg, then egg yolks one at a time after each has been fully incorporated. Add vanilla then scrape down bowl.
- Reduce mixer speed to low and slowly add flour mixture and beat until incorporated with no streaks of flour. Fold in mix-ins with a spatula until well combined. Cover dough with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°. Line rimmed baking sheet with parchment paper. Using a 2 Tb. scoop, make rounded balls of dough and space out evenly on baking sheet, about 6 per sheet.
- Bake cookies until golden brown on top and surface just begins to look matte, 12 minutes. Let cool slightly before transferring to wire rack to cool completely.
- Serve and enjoy! These cookies can keep in fridge for up to two weeks in airtight container.
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