These chocolate chunk cookies are made with oat flour, packed with chocolate chunks, and are perfectly chewy and delicious. A rich, chewy, chocolate-y cookie great to enjoy on its own or with a glass of milk for dunking.These chocolate chunk cookies are sooo good, they’re dangerous. You’ve been warned!One of my favorite childhood cookies was chocolate chip and still is. I’ve tried dozens of recipes and this one is one of my favorite CHEWY chocolate chip cookie recipes. It’s ratio of sugar to flour and oat flour makes is perfectly sweet with a rich flavor and chewy texture. They have a wonderful oaty flavor without the oatmeal cookie texture. Even oatmeal cookie haters will like these chocolate filled oaty cookies.
How to…Just like most cookie recipes, you start by creaming the butter and sugar together, then add the eggs and vanilla. Once mixed it’s time for the dry ingredients.I make my own oat flour. It’s very easy to make. All you need is oatmeal (like rolled oats, quick oats or 1-minute oatmeal). Put the oatmeal into a blender or food processor and process until the oats turn into a fine powder. I use my Blendtec blender with the twister jar for this. It works amazingly!Once I have my oat flour ready, I add all the dry ingredients in. I only mix it until the dry ingredients are just incorporated. You don’t want to over mix these cookies. At this point, I fold in the chocolate chunks.That’s it! Super easy and soooo delicious. Of course, I have to try a bit of the dough before baking to make sure it’s okay. 😉 I know it has raw eggs in it but is the best.These cookies bake at 350 degrees F. for about 8-10 minutes (depending on the size of your cookies). If you’re looking for an easy, efficient way to get perfectly sized and shaped cookies, invest in a couple cookie scoops. They are so worth it if you are a cookie lover like me. I like a cookie that’s a 4 or 5 biter. Ya know? The bigger the better. 😉 My go-to cookie scoop is a size D40 or 50 mm scoop. I’ve also used a 39mm size scoop for a smaller cookie. It’s about half the size as the D40.
A key to making these cookies chewy…Pull the cookies out of the oven when they are just starting to brown then dropping the pan onto a hard surface (a couple inches above the surface) to release any air bubbles inside. This helps keep the moisture in the cookie so it doesn’t dry out and harden.Enjoy these chocolate chunk cookies by themselves or with a glass of milk.
What’s your favorite kind of cookie?
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup flour
- 1 1/4 cups oat flour, finely ground oatmeal (can use blender or food processor to make your own)
- 1 cup chocolate chunks, chocolate bars, large chips or chunks
- Preheat oven to 375 degrees F.
- By hand or with an electric mixer, cream butter, sugar, and brown sugar together. Add egg and vanilla. Mix until well blended.
- In a medium bowl, blend dry ingredients together (leave out the chocolate).
- Add dry ingredients to the butter-sugar mixture. Mix until incorporated.
- Fold in chocolate chunks.
- Scoop and form 1 1/2 to 3 tablespoons of dough into balls. Place on cookie sheet lined with parchment paper or a silicone mat.
- Bake at 375 degrees F. for 8-10 minutes until cookie just starts to brown. The cookie will look slightly doughy.
- As soon as cookies come out of oven, tap cookie sheet on hard surface to "flatten" cookies. This will release any air bubbles and help keep cookies soft and chewy. Cool at least 5 minutes before transferring to cooling rack.
This recipe will yield about 22-24 cookies if using a D40 or 50mm size scoop (about 3 T.) Bake time for larger cookies will be 10 minutes. This recipe will yield about 44-48 cookies if using a 39mm size scoop (about 1 1/2 T.) Bake time for smaller cookies will be 8-9 minutes.