I have a recipe for chocolate granola that I love. It comes from my cookbook Food & Wine Best of the Best. A gift from my amazing sister, Dawn. I loved the recipe so much that I wanted to buy the original book that the recipe came from, Sweet. It is a beautiful book. I love it! These cookies are the second recipe I gave a go. They are outstanding. Well, adult outstanding. The kids did not like them..could be the cocoa nibs or hickory smoked salt. I found them to be so fun.
Ingredients
2 cups plus 3 tablespoons (11 ounces) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1 3/4 cups (10.5 ounces) light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups (1 pound) large milk chocolate chips
1 cup (4.4 ounces) roasted almonds, roughly chopped
1/2 cup (2 ounces) cocoa nibs
Durango smoked salt for sprinkling ( I used smoked salt)
Directions
1. Sift together the flour, salt, and baking soda into a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and both sugars on medium speed until light and fluffy, about 4 minutes.
3. Using a fork or small whisk, beat the eggs and vanilla together in a small bowl. With the mixer on medium speed, alternately add the dry ingredients and eggs and continue beating until the batter is smooth. Scrape the bottom and sides of the bowl and beat for an additional minute. Add the chocolate chips 1 cup at a time, mixing for 30 seconds after each addition. Add the almonds and cocoa nibs and beat until combined, 30 to 45 seconds. Transfer the batter to a large bowl (if it’s not already in a mixing bowl), cover with plastic wrap or parchment paper, and chill for 1 hour.
4. Position the racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two large heavy baking sheets with parchment paper or silicone liners.
5. Using a 21/2-inch ice cream scoop (or a 1/3-cup measure), scoop the dough onto the lined baking sheets, spacing the cookies 3 inches apart (the cookies will spread considerably while baking). Sprinkle each ball with Durango salt. Bake for 15 minutes, or until slightly golden on the edges. Let the cookies cool on the baking sheets on cooling racks for 10 minutes.
6. Using an offset spatula, transfer the cookies to a cooling rack to cool completely.
Makes 30 large cookies
Storing: The cookies can be stored in an airtight container for up to 4 days or transferred to Ziploc freezer bags and frozen for up to 2 months.
Durango Cookies
Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013
2 cups plus 3 tablespoons (11 ounces) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1 3/4 cups (10.5 ounces) light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups (1 pound) large milk chocolate chips
1 cup (4.4 ounces) roasted almonds, roughly chopped
1/2 cup (2 ounces) cocoa nibs
Durango smoked salt for sprinkling ( I used smoked salt)
Directions
1. Sift together the flour, salt, and baking soda into a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and both sugars on medium speed until light and fluffy, about 4 minutes.
3. Using a fork or small whisk, beat the eggs and vanilla together in a small bowl. With the mixer on medium speed, alternately add the dry ingredients and eggs and continue beating until the batter is smooth. Scrape the bottom and sides of the bowl and beat for an additional minute. Add the chocolate chips 1 cup at a time, mixing for 30 seconds after each addition. Add the almonds and cocoa nibs and beat until combined, 30 to 45 seconds. Transfer the batter to a large bowl (if it’s not already in a mixing bowl), cover with plastic wrap or parchment paper, and chill for 1 hour.
4. Position the racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two large heavy baking sheets with parchment paper or silicone liners.
5. Using a 21/2-inch ice cream scoop (or a 1/3-cup measure), scoop the dough onto the lined baking sheets, spacing the cookies 3 inches apart (the cookies will spread considerably while baking). Sprinkle each ball with Durango salt. Bake for 15 minutes, or until slightly golden on the edges. Let the cookies cool on the baking sheets on cooling racks for 10 minutes.
6. Using an offset spatula, transfer the cookies to a cooling rack to cool completely.
Makes 30 large cookies
Storing: The cookies can be stored in an airtight container for up to 4 days or transferred to Ziploc freezer bags and frozen for up to 2 months.
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