Double Chocolate oat cookies

Double Chocolate Chips CookieChocolate is a south America story. Mayas were cultivation the cacao and used it in a drink mixed with spices like vanilla or chilly. They give it some medicinal and invigorating properties. It will come to Europe with the Spanish conquest of the XVIe Century. First in Portugal and Spain, then in France it will conquer all Europe quickly. But the chocolate s we know it does not exists, it is still used as a drink mixed with sugar and vanilla. Chocolate bars appear in Europe in the middle of the XIX e Century, and in 1879 Rodolphe Lindt invents the conching technics that give the chocolate its texture we all know today.

All what I know is that chocolate got an almost evil power ! This power is the addiction, this irresistible envy to take an other bite. I guess everybody is so week as I am. This is exactly what happens with that cookie recipe. The first time I baked some it was so hard not to eat everything. This intense chocolate taste, and these crunchy chips ! Well you do not need more details.

I got the recipe from the blog and I hardly recommend to have a look at it. There are a lot of American recipes and all are well illustrated and explained. I just change the amount of sugar and got 80g off and add more chocolate chip.


  • 120g unsalted Oat butter, room temperature
  • 140g brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 60g all-purpose flour
  • 40g cocoa powder
  • 1/2 teaspoon salt
  • 4g baking soda
  • 130g cups rolled oats
  • 120g dark chocolate chips or chopped chocolate


  • Preheat the oven to 180ºC
  • With help of a mixer, beat together the butter and the brown sugar until pale yellow and fluffy (about 2-3 minutes)
  • Add egg and vanilla, and beat until blended.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  • Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
  • Scoop by tablespoonful onto your cookie sheet, spaced about 2 cm apart.
  • Bake for about 10 minutes, until cookie appears set and no longer wet.
  • They might not look completely done, but they’ll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 – 3 minutes longer.
  • Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completelyChocolate

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