Serves a Crowd

Chocolate Chip Cookies

February 11, 2011
0 Ratings
  • Makes 6 dozen. Yes, you want that many.
Author Notes

These cookies are kind of a big deal. It's my grandmother's recipe. She has many leather bound books... But seriously, make them and you'll never go back to oatmeal-less variations. And people will love you.

You can use whatever "strengths" of chocolate you want; I roll exclusively with semi-sweet myself. For the 8 ounces grated chocolate, you can alternatively shave baking chocolate with a knife instead of grating if you hate grating chocolate. The batter won't be as chocolatey throughout, but it's still tasty, and it's easier to judge browning. —PeachyCallahan

What You'll Need
  • 1 pound butter
  • 2 cups brown sugar
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 8 ounces semi sweet chocolate, grated
  • 5 cups quick cooking oatmeal, ground to powder
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 24 ounces chocolate chips
  • 3 cups chopped roasted pecans, optional
  1. Preheat over to 375
  2. Cream butter and sugars together
  3. Add eggs, vanilla, and grated chocolate
  4. In a separate bowl, combine ground oatmeal, flour, soda, and salt.
  5. Gradually add flour mixture to creamed mixture, combining well.
  6. Add chocolate chips and nuts, if using.
  7. If baking: Place golf-ball sized mounds 2" apart on an ungreased cookie sheet. Bake 6-10 minutes or until edges are solid and just beginning to brown. Allow to cool on cookie sheet until firm(ish).
  8. If freezing: place golf-ball sized mounds on a cookie sheet and freeze until no longer sticky. Store in an airtight container in the freezer. Bake without thawing as described above. Cooking time is usually about 2 minutes more.

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