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May 31, 2014

Tartine Chocolate Chip, Oatmeal and Walnut Cookies + Sea Salt




I have been baking chocolate chip cookies with my mom since before I could reach the counter. Was making them from memory by age 7. And while baking fell out of fashion for me in recent years, this recipe made me want to dust off my oven mitts. One smell of the molasses & vanilla combination wafting from the mixer  and I immediately knew these were no Tollhouse cookies.


12 oz. bittersweet chocolate
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups old fashioned oats
1 cup unsalted butter
1 3/4 cup sugar
4 tsp black strap molasses
2 large eggs
2 tbsp milk
1 tbsp vanilla
1 tsp salt
1 cup walnuts
flaky sea salt for finishing (such as Maldon)


Preheat oven to 350. Line cookie sheets with parchment paper. Coarsely chop chocolate with a serrated knife into chunks. Mine end up being about 1 inch (plus shavings), which I realize is huge. Don’t worry the great thing about using a block of chocolate rather than chips is that there are no stabilizers, so the chocolate stays melty (yes, its a word). Place chocolate in the freezer to chill. Meanwhile break up your walnuts into small pieces using your hands.

Stir flour, baking powder, baking soda, and oats together and set aside.

In a standmixer fitted with a paddle attachment cream butter, when it is fluffy add the sugar. Once that is combined, fluffy and light in color add the molasses. Mix well. Stop and scape down sides with a spatula. Start the mixer back up and add one egg at a time mixing well between each. Then beat in milk, salt, and vanilla. Add in flour mixture and mix on low. Stop the mixer and with a spatula add in the the chocolate and walnuts by hand.

Use a small ice cream scoop to make the cookies. Then flatten them into about a 2.5-3 inch circle. It is helpful to have a bowl of water near you to keep the cookies from sticking to your hands. Bake for 8-10 minutes or until sides are golden and middle is lighter in color.

Remove from sheets while the cookies are still hot. Transfer them to a baking rack and sprinkle them with a little flaky sea salt (such as Maldon).



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