When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn’t matter whether or not I’m adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don’t skimp on quantity when it comes to the chocolate, but in this adaptation I’ve reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I’ve made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version — and not just because it’s healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds.
You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they’re nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.
Cookies is one of my daughters favorite snack/dessert. It is also one of the easiest and fastest to bake.
I added sunflower seeds to add variety to this recipe. If you want a crunchier and nuttier cookie but don’t want to use nuts, sunflower seed is a good substitute. Since this cookie is “nut free”, my daughter can bring it to school and share with her friends.