Chocolate Chip Cookies (Part 2)

Posted by: on Dec 26, 2012 | 4 Comments

The holiday season always means excessive amounts of baking delicious goodies. This year I made traditional chocolate chip cookies, oatmeal chocolate chip cookies, and triple chocolate chip cookies. The last two are my favorites. And this year we baked them to share at work as well as with the family. These are not traditional Christmas cookies, which means you have the excuse to bake them anytime!

Both the oatmeal chocolate chip and the triple chocolate chip recipes come from the Grand Central Baking Book. We bought the book in Seattle, WA when we lived across the street from the Grand Central Bakery in Pioneer Square. We purchased the book after we realized they had the recipe for their triple chocolate chip cookies in it. We have been rather thankful ever since (and not just for the cookies). The baking book does an excellent job of describing proper technique for pie dough, the perfect cookie, and cinnamon buns among other things. My apple pie dough is significantly better as a result of this book.

My comments on the recipes are in maroon below.

Grand Central Bakery Oatmeal Chocolate Chip Cookies

2 cups (10 ounces) all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¾ cups (9 ounces) rolled oats
1 cup (6 ounces) milk chocolate chips or chunks

Prepare to bake

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper (or grease them between batches).

Combine the dry ingredients

Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine. (Put the dry ingredients through a fine-mesh sieve if the flour or baking soda is clumpy.)

Cream the butter and sugar

Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3-5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.

Incorporate the eggs and vanilla

While the stand mixer is running, crack the eggs into a liquid measuring cup and add the vanilla. Reduce the speed to low, then slowly pour in the eggs, letting them fall in one at a time and incorporating the first egg completely before adding the next. Scrape the bottom and sides of the bowl once during the process.

Add the dry ingredients and finish the dough

Gradually add the dry ingredients (in 2-3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough with the mixer on low speed, mixing just until everything is well distributed. Often it’s easier to finish mixing by hand using a stiff rubber spatula.

Shape the cookies

Scoop the dough into balls the size of ping-pong balls (about 1.5 ounces). Arrange the dough balls on the prepared pans, 6 per pan, then press into ½ inch think disks. (There are BIG cookies. I sometimes make them smaller (9-12 per pan) and often forget to do the pressing part. They still come out tasty.)

See…I didn’t press them.



Bake for 10 minutes, rotating the pans hallway through the baking time. The edges of the cookies should be golden brown, while the centers will appear blond and slightly underdone. Let the cookies cool on the baking sheets.

Grand Central Bakery Triple-Chocolate Cookies

These are extremely finicky cookies. Be careful to follow the recipe closely or they may not come out right. They also take a pretty good amount of time to make. But they are worth it, trust me.

2/3 cup (4 ounces) unsweetened baking chocolate
10 ounces bittersweet chocolate (1 2/3 cups chips or chunks)
1 cup (8 ounces or two sticks) unsalted butter, at room temperature
4 eggs, at room temperature
2 cups plus 2 tablespoons (14.75 ounces) granulated sugar
2/3 cup (3.25 ounces) all-purpose flour
1/2 teaspoon baking powder
pinch of salt
2/3 cup (4 ounces) milk chocolate chips
1 1/2 teaspoons freshly brewed espresso or strong coffee (if you don’t feel like making the coffee grab some from a local spot!)
1 1/2 teaspoons vanilla extract

Melt the chocolate and butter

Put the unsweetened chocolate, bittersweet chocolate, and butter in a double boiler or a metal bowl suspended over a pot of barely simmering water for 5 to 7 minutes. Turn off the heat and allow the ingredients to continue to melt; it may take as much as 20 minutes for the chocolate to slowly  melt. Stir until smooth and evenly combined. If you don’t use the mixture right away at this point, keep it at 80 degrees F to 85 degrees F, on the warm side of cool. (You can do this by leaving the bowl suspended over the pot of warm water, or leaving it on the oven as it preheats.

Whip the eggs and sugar and combine the dry ingredients

Using a stand mixer with the paddle attachment, beat the eggs and sugar on high speed for 14 minutes, until the mixture is extremely fluffy and white, and the volume has increased substantially. Add the espresso and vanilla, reduce the speed to medium-high, and continue mixing for 2 minutes. (You most definitely need a stand mixer for these cookies.)

Add the dry ingredients

Reduce the mixer speed to low, add the dry ingredients, and mix briefly–less than 30 seconds, or just long enough to incorporate the flour.

Finish the batter

Add the melted chocolate mixture (it should be just barely warm) and mix on medium-low speed for 1 minute, or until the color is uniformly brown. Fold in the milk chocolate chips by hand and let the batter sit at room temperature for 30-45 minutes so it can set up. (It’s very important to let the cookies sit. If they don’t set up they will not come out right. :( )


Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper (parchment paper makes these cookies easier). Portion the cookie dough using a small (1 1/2 ounce) scoop or mounded teaspoon (These can also be made smaller and still come out wonderfully). Gently spoon the batter onto the prepared pans so that each spoonful retains as much roundness and volume as possible. Bake for 10-12 minutes, rotating the pans halfway through the baking time. The cookies should be slightly shiny, with crinkly tops and soft centers. (I recommend letting them cool for at least 2 minutes on the pan before you transfer them to a cooling rack.)

This is a triple chocolate cookie from the bakery. Yours should look as close to this as possible. Mine are never quite this beautiful. But they always taste wonderful!



  1. mom
    December 26, 2012

    Mmmmm. Glad to see such a cookie aesthetic.

  2. Beth
    December 26, 2012

    Okay, get me away from here…. too good….too good.

  3. Eat the Leaves » A little holiday cheer
    December 23, 2013

    […] Oatmeal Chocolate Chip Cookies […]

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