I have been long looking for a non-chewy chocolate cookie and after testing a recipe on www.epicurious.com for “Dark chocolate oatmeal cookies”, I made some modifications and came out with this lovely crisp. Yes… it is a chalky cookie but it is perfect for dipping in milk. I happen to like the combination of pistachios and chocolate since their saltyness accentuates the dark chocolate flavour. But you can omit pistachios or replace them by sliced almonds. So here it goes:
Ingredients:
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
4 tbsp of oats (I did 3 tbsp instant oats + 1 tbsp hard granola oats or coarser oats)
3 tbsp crashed pistachios
1/4 cup semisweet chocolate chips
Preparation:
Preheat oven to 350F. Sift first 4 ingredients in a bowl. Beat butter in the bowl of an electric mixer until fluffy. Then add sugar and vanilla. Add flour mixture and beat until moist clumps form. Mix in oats, pistachios and chocolate with spatula until evenly distributed (dough will be very firm).
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on a butter baking sheet (since I wanted to avoid any burnt bottoms, I put one baking sheet on top of the other as if it were one heavy sheet). Form 2 inch round balls and flatten them slightly (not much since the dough does not rise up). Because they break easily when they are ready, I baked them for 12 minutes and then let them rest on the rack for another 5 minutes before I transferred them to a rack.
