I made a half batch today with half brown sugar and half white. To give them some texture without the full on chew or crunch of oats or groats, respectively, I added a 1/2 cup of wheat germ. 60% dark chocolate chips and chopped walnuts. The only usual ingredient I was missing was vanilla. Recently, my uncle sent me a link to a blog that said the perfect cookie should be crunchy, chewy and gooey all at once. Straight out of the oven these cookies achieved this but as they cooled the crunch wore off and the gooey chocolate hardened — personally, I’m satisfied with a chewy cookie with a snappy chocolate, but I if I could make a cookie that stays crunchy it’d be a pretty exciting. I’m going to try again tomorrow.
