Kimo’s Chocolate Chip Cookie Recipe

 Grant’s Chocolate Chip Cookies

Rachel Ray Show, May 21 2014

6 dozen 2 ½ inch cookies

Nina’s recipe revisions in red (revised 7/2022)

 

Ingredients

1 1/2 cups old-fashioned oats 

3 cups all-purpose flour 

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon Diamond Crystal brand kosher salt (if using table salt, use only ½ teaspoon)

 

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups chocolate chips (2 cups semi sweet and ½ - ¾ cupsextra dark: see notes below)

Flake sea salt for finishing (Maldon or any flake sea salt works great)

 

Directions

Preheat oven to 350°F.

In a food processor, process oats until they become a very coarse flour. 

 

In a bowl, whisk together processed oats, flour, baking soda, baking powder and salt.

 

In another bowl, mix together brown sugar and granulated sugar. Mix it with your hands (or a spoon) until the mixture becomes a light, fluffy mix. 

 

In the bowl of a stand mixer, beat butter and sugars on medium-high until light and fluffy, 4-6 minutes. Reduce speed to low, add the eggs and gradually increase the speed until you’re on the highest setting. Reduce the speed back to low and add vanilla. Add in dry ingredients 1 cup at a time until each addition is thoroughly mixed in. Once all of the dry ingredients are added, beat for a minute or two just to make sure the ingredients are very well-mixed. Turn off the mixer and remove the bowl from the stand mixer. 

 

Add in the chocolate chips and mix by hand to incorporate. 

 

Scoop cookie dough onto a parchment-lined sheet tray using the medium-sized scoop.

(I use a smaller scoop which makes approx 6 dozen cookies)

 

Bake for 6 minutes, rotate the cookie tray and bake for another 6 minutes or until golden brown on top but still slightly soft in the middle. (In my oven, I cook the cookies for a total of 7-9 minutes. I ignore taking them out and turning them around. They cook in less time because my scoop is smaller.)

 

Remove the trays from the oven on to cooling racks, do not remove cookies from tray. I then drop the cookie sheet on the counter or stove top (from about 6” above the counter) two or three times. Either drop the pan or bang it on the counter a few times. This makes the cookies fall. You can skip this step if you’d like. Sprinkle with a little flake sea salt and let cool on trays for 5minutes before removing cookies from tray to a cooling rack. 

 

(Nina’s notes on the back)

Nina’s Notes:  This recipe calls for Diamond Crystal brand kosher salt in the dough. Do not substitute Morton brand kosher salt. Morton is more dense and saltier. You can substitute table salt as listed in the recipe.

In this recipe I personally like using both semi sweet and dark chocolate chips. You can use all semi sweet if you prefer. For chocolate chips, my brand of choice is Guittard chocolate chips: 1 cup semi sweet, 1/2 - 3/4 cup of their extra dark (63% cacao)chocolate chips. This is my preference but any brand of chips will do. I use a smallish cookie scoop (holds about 4 teaspoons of water) which makes about a 2½” cookie and will make approximately 6 dozen cookies. For flake sea salt, I buy it on Amazon, Whole Foods or Utah Harmons grocery stores. Other grocery stores are hit or miss here in Utah.