The ChocolateDoctor’s Best Basic Chocolate Chip Cookie Dough

Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

I designed a cookie program for one of my clients in Orange County, California. We used this basic cookie dough for several other flavors, like oatmeal-raisin and cranberry-nut. We also used the dough for a pre-baked crust for a chocolate chip brownie pie.

The 48 cookies in this recipe contain over 2 pounds of chocolate and a pound of butter. The flour just barely holds it all together and the ground oats are my ode to healthy snacking. These cookies are over-the-top decadent. Pace yourself—one cookie a day will do you.

Prep time: 30 minutes
Cool time: 30 minutes
Bake time: 15 to 17 minutes
Cool time: 20 minutes
Yield: 48 2-1/2-inch cookies

18 ounces (4 sticks, plus 4 tablespoons) unsalted butter, softened
2 cups granulated sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 cups pastry or cake flour
3 cups 1-minute oatmeal (processed into powder)
1 teaspoon salt
3/4 tablespoon baking powder
3/4 tablespoon baking soda
1-1/2 pounds (3 cups) Choclatique Dark Chocolate Chips
1/2 pounds Choclatique Private Reserve Dark Chocolate, grated or chopped
3 cups pecans, roasted and chopped
2 teaspoons ground cinnamon (optional)


  1. Prepare 2 sheet pans with Silpat liners or parchment paper.
  2. In a stand mixer fitted with a mixing paddle, cream together the butter and sugars.
  3. Add the eggs and vanilla extract, continuing to mix.
  4. Add the all-purpose and pastry flours along with the processed oatmeal. (This should be done in small amounts to make sure all ingredients are well incorporated.)
  5. Add the salt, baking powder and soda.
  6. Mix the cookie dough together with the chocolate chips and grated chocolate.
  7. Lastly, add the roasted nuts and mix.
  8. Preheat an oven to 375°F.
  9. Refrigerate the dough for 30 minutes.
  10. Scoop golf ball size cookies onto an ungreased baking sheet about 2 inches apart and push them down a little bit flatten.
  11. Bake for 15 to 17 minutes rotating at the half way mark.
  12. Remove from the oven and let the sheet pans cool on racks.
  13. Transfer cookies on to cooling rack to cool completely.

ChefSecret: This dough will keep under refrigeration for 3 to days. Before scooping, remove from refrigerator for 1 hour to make scooping easier. Or you can scoop the dough into balls and freeze for up to 3 months. Place the frozen cookie dough balls on a prepared sheet pan for about an hour before baking to allow the dough to temper.
This dough is a wonderful basic cookie dough. You may substitute the chocolate chips and nuts for other ingredients, i.e. white chocolate, raisins, toffee pieces, etc.

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