It turns out that my oven here in Gap, France, doesn’t have a thermometer. It doesn’t even have numbers or markings on the knob to determine where an approximate temperature might be. So baking here is going to be very interesting, but I’m sure I’ll learn a lot about the science of baking and the importance of time and temperature. It might just take a few tries. Fortunately, these test-run cookies came out delicious and got even better as they cooled. Lesson learned: you can’t go wrong with chocolate.

{ Lovin’ from the oven, Chelsea }

Makes about 2 ½ dozen small cookies

½ cup butter

150g good dark chocolate (I used Lindt 70% Cocoa)

1 tsp vanilla

3 tbsp unsweetened cocoa

¼ cup sugar

¼ cup brown sugar

1 egg

1 tsp baking soda

1 cup flour

¾ cup oats

50g good dark chocolate, broken into chunks to press into the baked cookies

Preheat oven to 350 degrees.

In a glass bowl, melt the butter and chocolate chips in the microwave for 1 minute. Stir mixture and continue to melt in 20 second increments until the butter and chocolate is melted & smooth. Allow to cool for 5 minutes.

In a large mixing bowl, combine the chocolate/butter mixture, vanilla, cocoa, white sugar, and brown sugar and mix with an electric mixer for 30 seconds. Add egg and stir until combined.

On low speed, add in baking soda and mix for 15 seconds. Slowly add in flour and oats and mix for 30 seconds, or until dough is combined.

Scoop by the tablespoon onto a parchment-covered baking sheet and bake for 9-10 minutes.

Keep the cookies on the hot pan after removing from the oven and lightly press in chocolate chunks. Allow the cookies to continue to bake on the hot sheet for 5-10 minutes before devouring.

*adapted from Design Eat Repeat


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