CI'S CHOCOLATE CHUNK OATMEAL COOKIES WITH DRIED CHERRIES

CHOCOLATE-CHUNK OATMEAL COOKIES WITH DRIED CHERRIES

Makes sixteen 4-inch cookies. Published January 1, 2006.

We like these cookies made with dried sour cherries, but dried cranberries can be substituted for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

1 1/4	cups unbleached all-purpose flour (6 1/4 ounces)
3/4	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon table salt
2 1/4	cups rolled oats , old-fashioned, (6 1/3 ounces)
1	cup dried tart cherries (5 ounces), chopped coarse
4	ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12	tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2	cups packed brown sugar (10 1/2 ounces), preferably dark
1	large egg
1	teaspoon vanilla extract

INSTRUCTIONS

1. 1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

2. 2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, cherries, and chocolate.

3. 3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. 4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

5. 5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

TECHNIQUE

Getting the Cookie Texture Right

PROPERLY BAKED: When the cookies are set but still look wet between the fissures, take them out of the oven. Once cooled, the cookies will bend, not snap.

BAKED TOO LONG: Cookies that look matte (rather than shiny) have been overbaked. Once cooled, their texture will be crumbly and dry.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

CI'S CHEWEY CHOCOLATE COOKIES

CHEWY CHOCOLATE COOKIES

Makes 16 cookies. Published January 1, 2009. From Cook's Illustrated.

We recommend using the test kitchen’s favorite baking chocolate, Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.

1/3	cup even more sugar granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces)
3/4	cup Dutch-processed cocoa powder
1/2	teaspoon baking soda
1/4	teaspoon table salt plus 1/8 teaspoon table salt
1/2	cup dark corn syrup (see note)
1	large egg white
1	teaspoon vanilla extract
12	tablespoons (1 1/2 sticks) unsalted butter , softened (70 degrees)
1/3	cup packed dark brown sugar (about 2 1/2 ounces, see note)
4	ounces bittersweet chocolate , chopped into 1/2-inch pieces (see note)

INSTRUCTIONS

1. 1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

2. 2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

3. 3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.

4. 4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

SHOPPING

Keys to Chewy Cookies

ELIMINATE THE YOLK
Reducing the egg to a single white cuts down on excess fat, which can make cookies too tender.

INCORPORATE COCOA
Using cocoa powder instead of melted chocolate in the batter keeps tenderness in check.

USE LESS WHITE SUGAR
Replacing some white sugar with dark corn syrup and dark brown sugar boosts chewiness.

RECIPE TESTING

The Right-Sized Chunk

JUST RIGHT
Half-inch chunks contribute chocolate flavor while staying intact.

TOO SMALL
Tiny chocolate pieces will melt and disappear into the dough when baked.

TECHNIQUE

When Are Cookies Cooked?

When the cookies have cracked but still look wet between the fissures, take them out of the oven. This ensures a moist, chewy texture.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.