Tartine Bakery in San Francisco sells sublime bread, pastries, and sandwiches. Their "morning buns" are the stuff of legend. If you're not able to get to the bakery in person, the owners published a cookbook with many of their sweet recipes (unfortunately, no breads). The recipes are surprising accessible to the home baker and the included photos are gorgeous.
I made the Chocolate-Oatmeal-Walnut Cookies as a treat for Dave. They are super chocolate-y, and crispy-but-tender. They are thinner cookies, which I actually prefer. They have oatmeal, nuts, and molasses in the batter so they they are sort of an oatmeal-chocolate chip hybrid cookie.
This recipe make A LOT of cookies. I froze half the dough to bake later, and after defrosting and baking the cookies came out just as good as the first batch.
Tartine's Chocolate-Oatmeal-Walnut Cookies
12 ounces bittersweet chocolate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups old-fashioned rolled oats
1 cup unsalted butter at room temperature
1 3/4 cups sugar
4 teaspoons molasses
2 large eggs
2 tablespoons whole milk
1 tablespoon vanilla
1 teaspoon salt
1 cup walnuts, coarsely chopped
Preheat the oven to 350F. Line a baking sheet with parchment.
Coarsely chop the chocolate into 1/4 to 1/2-inch pieces. Chill in the freezer until needed.
In a large mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside. Using a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the milk, vanilla, and salt and then stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides, and fold in the chocolate and nuts with the spatula.
Have ready a small bowl of water. Scoop the dough onto the prepared baking sheet. A 3 1/2 ounce ice cream scoop works well. Dip your fingers in to the water and press out each scoop into a thin, flat 3-inch circle.
Bake until the edges of the cookies are lightly browned but the centers remain pale, 10 to 12 minutes. Transfer the cookies to a rack and let cool.