Enjoy these chocolate chip cookies with a glass of milk and an urban legend!
As the story goes, a woman was eating lunch at the Neiman Marcus department store café. She ordered cookies for dessert and enjoyed the best chocolate chip cookies ever! She asked the server for the recipe who told her she could have it for “two-fifty”.
The woman agreed and left with the recipe. Weeks later when she received her credit card statement, she realized the total charge was $250, not $2.50!
She decided to circulate the recipe all over the internet so everyone could enjoy it. Truth or myth? One will never know.
No matter what the legend is, I do know that these are the best cookies ever! I’ve tweaked the original version slightly and adapted this ultimate chocolate chip cookie to make it my own.
My version turns out perfectly crispy on the outside and soft and chewy on the inside. I reduced the amount of sugar while still ensuring the right amount of sweetness, and added shaved milk chocolate to the mix.
With a unique texture from the ground oats, an attractive golden-brown tint, lightly crackled tops, chocolate chips and shaved milk chocolate, these cookies are to die for!
You need to purchase a 100g milk chocolate bar for this recipe. I have a preference (or rather a passion) for Lindt Swiss Milk Chocolate. But any other brand of milk chocolate with also work fine!
To make it easier to create chocolate shavings, put the bar into the freezer for at least 10 minutes or longer. Place a piece of parchment paper under a box grater and grate the cold chocolate on the small holes directly onto the paper. Use the parchment paper like a funnel to transfer the shavings to the mixing bowl.
These cookies are just sweet and chocolaty enough to satisfy your yearning for a treat. You’re not going to be able to eat just one!
Urban Legend Chocolate Chip Cookies
Ingredients
- 100 g milk chocolate bar shaved
- 2 cups rolled oats processed to a fine texture in a food processor
- 1 cup 2 sticks butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup lightly packed brown sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350 degrees F. Prepare 3 large baking sheets by lining with parchment paper.
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Place the chocolate bar in the freezer for at least 10 minutes. Using the small holes of a box grater, grate the cold chocolate bar onto a piece of parchment paper. Set aside.
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Process the rolled oats in a food processor by pulsing a couple of times until the oats are finely chopped.
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In large mixing bowl with a spatula (or with a mixer with the paddle attachment), cream together butter, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat to achieve a creamy texture.
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In a medium bowl, combine the processed oats, all purpose flour, whole wheat flour, baking powder, baking soda, salt and chocolate chips.
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Gradually add the dry ingredients mixture to the wet mixture in the large bowl. Mix until all dry ingredients are incorporated. Dough will be very thick.
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Gently fold in the reserved grated chocolate making sure it is incorporated into all of the dough.
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Drop tablespoonfuls of dough 2” apart on prepared baking sheets arranging 12 cookies per baking sheet. Bake one sheet at a time for 10 – 12 minutes or until lightly golden.
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Remove from oven and allow cookies to set on cookie sheet for 2 minutes before removing cookies to a wire rack to cool completely.
Hi Rita!
I’ve just made these cookies for the first time. I was lucky enough to try them when I worked with your daughter in London last year. Mine tasted good, but aren’t quite as delicious as hers yet!
Thank you for the recipe.