Do you love soft, supple chocolate chip cookies? Then these are the cookies for you! Boasting three kinds of chocolate and the sweet meat of cashews, I absolutely swoon for the slightly crunchy edge of these cookies that surrender into a perfectly tender center. The nuts are optional, but their crescent moon shape is a lovely visual and flavor addition, but the cookies are just as good without them. The shredded chocolate, however, is a must to help achieve that soft giving surrender when you take that first, heavenly bite.
2 cups Blackbird Bakery Cookie Jar Blend
½ cup dark brown sugar
2 tablespoons light brown sugar
scant ¼ teaspoon baking soda
1 heaping teaspoon kosher salt
1 stick + 2 tablespoons unsalted butter, diced
1 ½ tablespoons light corn syrup
2 large eggs
1 tablespoon pure vanilla extract
¾ cup 41% milk chocolate, finely grated
1 1/4 cup milk chocolate chips, like Guittard
¾ cup semi-sweet chocolate chips
1 cup roasted and salted cashews (optional)
In a food processor with the blade attachment, grind the quick oats with 2 tablespoons of the dark brown sugar until very fine. Measure out 1/4 + 1 tablespoon of the mixture.
In a stand mixer with the paddle attachment, combine all the dry ingredients, including the sugars and the ground oats, and mix on low till well combined. Add the diced butter and mix on low until you can no longer see any clumps of butter and the mixture looks like damp sand.
Increase the mixer to medium high, add the light corn syrup followed by the eggs and mix for 2 minutes on high until the dough is light and fluffy. Scrape down the sides of the bowl and then mix again for 30 seconds on high.
Add the vanilla extract and the grated chocolate. Mix for 1 minute on medium high. Scrape down the sides of the bowl and then add the chocolate chips; mix just until combined. Transfer the dough to a glass bowl, cover with cellophane and refrigerate for 2 hours.
Preheat oven to 350°F and line two cookie sheets with silpats. Using a 1 ½ inch ice cream scooper, spoon the dough onto the cookie sheet, staggering so the cookies will not touch as they bake.
Bake for 11-15 minutes until the edges of the cookies are brown. Don’t over-bake the cookies or they will become less soft.
Makes 3 dozen cookies.