I almost always have cookie dough balls in the freezer for ’emergencies’, but this recipe from Bon Appétit actually works a lot better if the cookie balls are cooked from frozen, or at the very least, are very cold. The batter is loose, so don’t worry about the shape too much – I weighed mine and even though they looked a little sloppy when I was trying to form them, the cookies came out of the oven beautifully (and tasted even better!) – enjoy!
1/2 c. chopped pecans (or walnuts)
1/2 c. raw seeds – I used sunflower (but think about pumpkin. sesame, flaxseed or hemp)
1/4 c. unsweetened coconut
1 c. (125 g) flour AND 2/3 c. (83 g) whole grain flour – I used buckwheat (but spelt or rye are other good options)
1 t. kosher salt AND 1 1/4 t. baking soda
1 1/2 c. (300 g) brown sugar AND 1 c. melted butter (not hot)
2 eggs, room temperature AND 1 T. vanilla
200 g chopped chocolate – I used a combo of milk and dark chocolate chunks
1 c. large flake oats
Toast the nuts, seeds and coconut – I did the pecans and sunflower seeds on a baking sheet at 350 for about 4 minutes, then added the coconut for another 2 to 3 minutes – leave the mix to cool completely.
In a medium bowl, whisk together the flour, buckwheat flour, salt and baking soda and set aside. Using your electric mixer, beat together the sugar and butter for a couple of minutes then add in the eggs and vanilla and beat again for a minute or 2 until the mix is lighter colored.
Add in the dry ingredients and carefully mix until there is no trace of flour left and the batter is smooth and then fold in the nuts, seeds, chocolate and oats.
Weigh or measure out 1/4 cup portions of cookie dough onto a baking sheet or plate that will fit into your freezer or fridge. Again, they may not shape easily, but it doesn’t seem to matter! I weighed out 55 gram cookie blobs and ended up with 27 cookies. Cover the balls tightly with plastic wrap and freeze until frozen solid – or at the very least put them in the fridge for an hour before you bake them.
When you’re ready to bake, preheat the oven to 350 and line a baking sheet with parchment. Arrange the frozen/chilled dough balls about 2 inches away from one another and then bake for 16 to 20 minutes until the cookies are a deep golden brown. I found 15 minutes perfect for chilled dough balls and 17 minutes perfect for frozen. Leave the cookies to cool completely on the baking sheet, and try to leave yourself a few balls in the freezer for a surprise at a later date.