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Chocolate chip & granola cookies

Crispy-edged, chewy-centered chocolate chip cookies with a granola crunch. One bowl, no mixer.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 16 cookies
Author: Shelly

Ingredients

  • 1 stick (or ½ cup) unsalted butter (or ghee)
  • ½ cup cane sugar (or plain sugar)
  • 1 free-range egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • a pinch of salt
  • ¼ cup dark chocolate – chopped into small pieces. I put the chocolate in a plastic bag, cover it with a kitchen towel, and let Alex crush it with a rolling pin.
  • ¼ cup granola, your choice

Instructions

  • Preheat the oven to 375°F and line two baking sheets with parchment paper.
  • Melt the butter in a small saucepan over low heat.
  • Put the sugar in a mixing bowl, pour the melted butter over it, and mix well with a wooden spoon.
  • Add the egg and vanilla and mix until smooth.
  • Add the flour, baking powder and salt, and stir until just combined. Then fold in the chocolate and granola.
  • Drop tablespoon-sized dollops onto the sheets, leaving plenty of space between them because they really spread. Flatten each one slightly with your palm.
  • Bake for 8–10 minutes, until the edges are just turning golden.
  • Let the cookies cool on the sheets for 2 minutes, then move them to a wire rack.

Notes

  • Extra chocolaty: Mix in 1 teaspoon of cocoa powder with the flour.
  • Dairy-free-ish: Ghee works beautifully in place of the butter.
  • Don't overbake: Pull them out while the centers still look a little soft. They firm up as they cool.
  • Storage: Keep them in an airtight container for up to 4 days. You can also freeze the dough balls and bake from frozen, adding 1–2 minutes.
  • Swaps: Try chopped nuts, dried cherries or flaky sea salt on top instead of granola.