Decadent Chocolate Chip Cookies
Indulge in these Decadent Chocolate Chip Cookies that redefine what a classic cookie should be. This recipe marries rich semi-sweet chocolate chips with a delightful mix of soft, buttery dough, crafted to deliver an irresistible taste and texture. Experimenting with both oat bran and all-purpose flour, you'll create a cookie that's not only chewy but also has a unique nutty depth. This cookie dough is sensational enough to be enjoyed straight from the bowl, making it a true delight for chocolate lovers and skeptics alike. Perfect for gatherings, or just for a cozy night in, these cookies are sure to win everyone over.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Granulated Sugar
1 cup (none)
Brown Sugar
1 cup, firmly packed (none)
Butter
1 1/2 cups, softened (none)
Vanilla Extract
2 teaspoons (none)
Rum Extract
1/2 teaspoon (none)
Eggs
2 (none)
All-Purpose Flour
3 cups (none)
Oat Bran
1 1/2 cups (none)
Baking Powder
1 teaspoon (none)
Baking Soda
1 teaspoon (none)
Salt
1/4 teaspoon (none)
Semi-Sweet Chocolate Chips
6 ounces (none)
Chopped Walnuts or Pecans
1 cup (optional, chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper, or leave them ungreased if preferred.
2
In a large mixing bowl, use an electric mixer on medium speed to cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy, about 3-4 minutes.
3
Incorporate the vanilla extract and rum extract, then add the eggs one at a time, mixing after each addition until fully combined.
4
In another bowl, lightly spoon the all-purpose flour into a measuring cup and level it off with a knife. Combine the flour with oat bran, baking powder, baking soda, and salt.
5
Gradually mix the dry ingredients into the wet mixture until fully incorporated. The dough will be thick but should combine easily.
6
Gently fold in the semi-sweet chocolate chips, and if desired, substitute in chopped walnuts or pecans for added crunch and flavor.
7
Using a rounded tablespoon, drop the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8
Bake in the preheated oven for 9 to 15 minutes, or until the edges are lightly golden brown—check at the 9-minute mark to ensure they don't overbake.
9
Allow the cookies to cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these chocolate chip cookies decadent?
These cookies are decadent because they combine rich semi-sweet chocolate chips with a soft, buttery dough and a unique nutty depth from oat bran.
At what temperature should the oven be preheated?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How should I prepare the baking sheets?
You can line the baking sheets with parchment paper or leave them ungreased if preferred.
How long should I cream the butter and sugars?
The butter, granulated sugar, and brown sugar should be creamed together for about 3 to 4 minutes until light and fluffy.
What extracts are required for this recipe?
The recipe calls for 2 teaspoons of vanilla extract and 1/2 teaspoon of rum extract.
How should the eggs be incorporated?
The eggs should be added one at a time, mixing after each addition until fully combined.
How do I measure the all-purpose flour correctly?
Lightly spoon the flour into a measuring cup and level it off with a knife to ensure accuracy.
What dry ingredients are mixed with the flour?
The flour is combined with oat bran, baking powder, baking soda, and salt.
What is the consistency of the cookie dough?
The dough will be thick but should combine easily when the dry ingredients are mixed into the wet mixture.
How should the chocolate chips be added to the dough?
The semi-sweet chocolate chips should be gently folded into the dough.
Can I add nuts to these cookies?
Yes, you can optionally fold in 1 cup of chopped walnuts or pecans for added crunch and flavor.
What size should the dough drops be?
Use a rounded tablespoon to drop the cookie dough onto the baking sheets.
How much space should be left between the cookies?
Leave about 2 inches of space between each cookie to allow for spreading during baking.
What is the recommended baking time?
The cookies should be baked for 9 to 15 minutes.
How do I know when the cookies are finished baking?
The cookies are done when the edges are lightly golden brown.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the baking sheets for 1 minute before transferring them.
Where should the cookies finish cooling?
After cooling for a minute on the pan, transfer the cookies to a wire rack to cool completely.
What is the texture of the cookies?
The cookies are designed to be chewy and soft with a delightful nutty depth.
How much granulated sugar is used?
The recipe requires 1 cup of granulated sugar.
How much brown sugar is used?
The recipe requires 1 cup of firmly packed brown sugar.
How much butter is needed?
You will need 1 1/2 cups of softened butter.
How much all-purpose flour is used?
The recipe calls for 3 cups of all-purpose flour.
How much oat bran is included?
The recipe includes 1 1/2 cups of oat bran.
What is the amount of semi-sweet chocolate chips?
The recipe uses 6 ounces of semi-sweet chocolate chips.
How much baking powder and baking soda are needed?
The recipe requires 1 teaspoon of baking powder and 1 teaspoon of baking soda.
What is the salt measurement?
The recipe uses 1/4 teaspoon of salt.
Is the cookie dough safe to eat raw?
The description mentions the dough is sensational enough to be enjoyed straight from the bowl, though baking is the intended preparation.
What kind of mixer should I use?
An electric mixer on medium speed is recommended for creaming the ingredients.
When should I first check the cookies in the oven?
Check the cookies at the 9-minute mark to ensure they do not overbake.
What are these cookies perfect for?
These cookies are perfect for gatherings or just for a cozy night in.