chockablock cookies

Hey, didn’t Tuesdays with Dorie already make these, a chocolate version, a long time ago? And didn’t I already lodge a complaint against cookies that are more add-in than dough? Seriously, sometimes the chocolate chips in chocolate chip cookies get in my way.

And wait, didn’t I already decide that, hey, add-ins maybe aren’t such a bad thing because these are some darn good cookies.

And you know what else about these cookies? There’s only eight tablespoons of butter/shortening in the whole batch! That’s about half as much as most cookies. Which makes it all the harder not to justify having just one more.

Mary chose these and she has the recipe posted. I quadrupled, yes, that’s right, quadrupled the salt. Seemed perfect to me.

One year ago: Chocolate Cream Tart
Two years ago: Fluted Polenta and Ricotta Cake


  1. This was a fun recipe–a new taste in every bite. I will call then a granola bar so I can eat more!

  2. These cookies sound yummy!

  3. I loved these cookies! Yours look delicious.

  4. WOW! You quadrupled the salt? I’m thinking you are addicted. 🙂 Love the color of your cookies. Maybe I overbaked mine.

  5. Mmm, these look chock-(ablock)-ful of yumminess! 😀 I love a cookie with more add-ins than dough! Though we do have to remember that the dough is the basis of the cookie and we have to be able to taste it too! The dough is too underappreciated…. 🙁

    I can’t get to the recipe though… Blogspot doesn’t work here in China! 🙁


  6. Thanks for baking along with me this week. I loved your photos. I am a salt addict too!

  7. These cookies were just fabulous.

    Yours look great.

  8. Yum…extra salt! They look wonderful.

  9. Yours looks lovely!

  10. Haha. I thought you were actually going to hate these, but I’m glad you liked them! I think the actual chocolate makes up for the butter though 😉

  11. bridget says:

    Manggy – Someone else said that too (on the TWD blog), but I’m sticking to my guns on this. Chocolate chip cookies have twice the butter, plus chocolate. And they have 2.25 cups of flour, as opposed to these, which have 1.5 cups flour and 1.5 cups oats. I’m not saying they’re health food, just that they’re a little better than the average cookie. Also: harumph.

  12. Yeah, I had quite a sense of deja vu with these too. And a heavy hand with the salt, because otherwise I think they would have tasted almost muddy with all the things in them. Oh, and chocolate chips *do* get in the way of CC cookies. Completely unnecessary 🙂

  13. Also – you must make the Tollhouse cookies. I’m saying this as a friend.

  14. Who doesn’t like extra salt? What a great idea – I’ll have to try that next time – LOVED these cookies and will be making them again. I love your chocolate discs too – where do you get them? Have to admit I ate most of mine unbaked….

  15. bridget says:

    Caitlin – You are mean. Also, I don’t have any chocolate, and I can’t decide if that’s a reason not to make CCC dough or a reason to make the perfect CCC dough – sans chips!

    mike – I got them at Whole Foods in “the big city” (Albuquerque; it’s big compared to where I live). I actually bought them with plans to make the ultimate chocolate chip cookies, but that never happened; some got eaten as snacks, some got melted, and some got chopped up for cookies. I’ll have to get more next time I’m in Albuquerque.

  16. great size – cute little buttons

  17. Can your photos be any more beautiful!? Love your post – I’m not an add in fan and I really pared these down, but I almost wish I could try one with all of the goodies! Really though, your photos are just wow!

  18. I sprinkled flake salt on the top of mine before baking, so I’m right there with you on the extra salt thing.

  19. I was on the same wave-length as you thinking about the small amount of butter these cookies contained and that was my excuse for eating more that 1.

    This is unrelated to these cookies, but I was wondering if how long you leave your scone dough in the freezer? and do you already have it cut into triangles? trying to get some things in order so I can make some scones ahead.

  20. Oops! typo- I was just wondering how long you leave your scone dough in the freezer. sorry!

  21. I actually need more salt..I have low blood pressure! Your cookies look fat and full of deliciousness!

  22. bridget says:

    Mary Ann – Oh, forever or so. 🙂 I’ve left scones in the freezer for several months and they were fine. I cut them into triangles (or circles or whatever) first.

  23. Yes, we did do something like these. Chocolate chunkers. Yep!! too many add ins for me too.

  24. There are never too many chocolate chips in a cookie. Lesson 1, I learned years ago and I live by it.

    Your cookies look chock full and delicious.

  25. Samantha says:

    Where’s the recipe? Am I not seeing it or is it linked to elsewhere?

  26. bridget says:

    Samantha – Unfortunately, for Tuesdays with Dorie, we aren’t supposed to publish the recipes on our sites, since there’s so many people making the recipe each week. Only one person publishes the recipe – you can find the link in the last paragraph.

  27. I used margarine instead of shortening: couldn’t find any!

    The cookies were good, but not my favourite…

  28. these reminded me of those, too! they look super yummy!

  29. I love how you added so much extra salt 🙂 I’m glad you liked these, even with so much extra stuff in them!