Monday, January 3, 2011

Tartine's Chocolate Oatmeal Walnut Cookies

I made these a few months ago and was reminded how good they were by our recent trip to Tartine.  If you ever go to San Francisco, you MUST visit Tartine.  It is hands down the best bakery I have ever been to, everything I've tried is just perfect, just how it should be.  My sister bought one of their chocolate oatmeal walnut cookies, which I hadn't tried before making, and mine were an exact replica.  Yay!

Mike didn't care for them too much since they are rather crunchy, but they are full of flavour and lovely rich tasting chocolate.  This is not a cookie that you want to use cheap chocolate chips with (no cookie is!).  I used Guittard dark chocolate chips rather than bittersweet chunks because I'm lazy and always have them in the pantry.  Note that this recipe makes a rather large batch of cookies, so you may want to halve it. 

Tartine's Chocolate-Oatmeal-Walnut Cookies

12 ounces bittersweet chocolate (chopped roughly)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups old-fashioned rolled oats
1 cup unsalted butter, at room temperature
1 3/4 cup sugar
4 teaspoons blackstrap molasses
2 large eggs
2 tablespoons whole milk
1 tablespoon of vanilla extract
1 teaspoon of salt
1 cup walnuts, chopped roughly

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a nonstick liner.
2. Coarsely chop the chocolate and chill in the freezer until needed
3. In a medium bowl, combine the flour, baking powder and baking soda and oats.
4. Using a stand mixer, beat the butter on med-high until light and creamy.  Slowly add the sugar, beating until the mixture is light and fluffy.
5. Add molasses, beating until well incorporated, then beat in the eggs one at a time. Beat in the milk, salt and vanilla.
6. Add the flour mixture into the wet mixture, beating on low speed until everything is incorporated. Fold in the chocolate and walnuts with spatula.
7. Have ready a small bowl of water.  Scoop the dough onto the prepared baking sheet.  An ice-cream scoop works well.  Dip your fingers into the water and press out each scoop into a thin, flat 3 inch circle.
8. Bake until the edges of cookies are lightly browned but centers remain pale, 10 to 12 minutes.  Transfer to wire rack and let cool.

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