Ingredients: |
Ingredients: 1 cup blanched, slivered almonds
12 oz semisweet chocolate chips
145 g (1 cup) low-sugar cran-raisins
250 g (2 cups) AP flour
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. salt
4 oz bittersweet chocolate (Ghirardelli's)
1 cup (2 sticks) unsalted butter, room temperature
201 g (1 cup) sugar
195 g (1 cup) brown sugar
1½ tsp. vanilla extract
2 eggs, room temperature
204 g (2 cups) old fashioned rolled oats
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Directions: |
Directions:Preheat oven to 350 ºF.
Line baking sheets with parchment paper.
Pour almonds onto a small baking sheet and bake for 7 to 8 minutes or just beginning to smell nutty. Remove and allow to cool.
In a medium bowl combine the cran-raisins, chocolate chips, and nuts. Set aside.
In another medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
Chop the bittersweet chocolate into pieces smaller than chocolate chips.
In the bowl of a stand mixer, combine the butter, sugar, and brown sugar. Mix until well combined and fluffy, about 3 to 4 minutes.
Add the vanilla, then add the eggs, one at a time, mixing well after each addition. Beat until well combined.
Slowly add the flour mixture, mixing well. Add in the rolled oats, followed by the chopped bittersweet chocolate. Mix well.
With a heavy spoon or rubber scaper, add in the cran-raisins, chocolate chips, and nuts. Stir to combine. Allow to sit in the refrigerator 10 to 15 minutes.
Portion the dough by tablespoonful onto the prepared cookie sheets, leaving 2 inches between cookies.
Bake 12 to 14 minutes, or until the cookies have set and are just starting to turn brown. Allow to cool completely on baking sheet. |
This recipe for Chocolate Coma Cookies is from