Our Favourite Ever Ooni Volt Chocolate Chip Cookies

These chocolate chip cookies are an Ooni tried and true favourite. Created specifically for our Ooni Volt oven, this recipe makes big, luxurious cookies that bake up in just fifteen minutes. Brown butter and buckwheat flour are the secret to making these treats nutty, tender and full of flavour. 

As a cookie aficionado, recipe creator, writer and editor Katie Rice has tried and tested a lot of different chocolate chip cookies over the years. Her version, with the cookie size and bake time tweaked and refined for the Ooni Volt (though they work great in a home oven, too!), combines all of the best parts of the recipes she’s used throughout the years: brown butter, buckwheat flour and chocolate chunks.

Katie starts with brown butter–butter that is heated on the hob until the water is cooked out and the milk solids turn golden and aromatic–which gives the finished product a deep, rich and caramely flavour. Using dry milk powder in the brown butter—a product that’s easily available in the baking aisle of your local supermarket—adds more milk solids to the mix, which means more delicious browned bits. Can’t find it? Just omit it. 

By browning the butter, you start with a liquid fat that’s easily incorporated into the sugar, which means this recipe only requires a whisk and a spatula. No need for creaming butter and sugar with electric appliances! Another unexpected twist is in the inclusion of buckwheat flour. High in protein, but free of gluten, buckwheat flour makes baked goods more tender, while also imparting a nutty flavour. If you don’t have any on hand, you can always sub in plain flour. As a final touch, the chocolate in these cookies uses a combination of chips and chopped chocolate, making each bite full of different textures.

Four of these large, bakery-style cookies bake at a time in Ooni Volt, perfect for making after dinner or when you just need a little sweet pick-me-up. The recipe makes a full dozen, so you can bake batches or cook four right away and freeze the rest for a rainy day (freezer instructions below).

Our Favourite Ever Ooni Volt Chocolate Chip Cookies

Note

Please make sure to rest your cookies (for at least an hour or up to a day). Without a rest, the butter won’t have time to set up, the flour won’t have time to hydrate and you may end up with a squidgy, spread-out cookie.

1. In a medium saucepan over medium heat, melt the butter with the dry milk powder, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 to 7 minutes.

Pour into a large bowl and set aside to cool, about 15 minutes.

Hands holding a bowl of brown butter

2. In a medium bowl, whisk together the plain flour, buckwheat flour, baking soda, and salt.

Line 3 large baking sheets with greaseproof/parchment paper, if baking all at once.

Tip:  If baking in batches, line one quarter sheet pan with parchment and pull out a half sheet pan to cool or freeze the rest.

3. Add the sugars to the melted brown butter; mix until combined.

Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.

4. Stir in the chocolate.

Working one at a time, scoop out about 82 grams of the dough and roll into a ball. Place the balls on the prepared baking sheets, and chill for 1 hour and up to 24 hours.

Tip: If you don’t want to bake all of these at once, put some of the rolled dough balls on a covered baking sheet in the freezer until frozen. Then, remove the baking sheet and store the cookie dough in a freezer-safe bag or container until ready to eat. They can be baked directly from the freezer, you may just need to bake for a few extra minutes.

Two hands rolling scoops of cookie dough into balls above a sheet of scooped chocolate chip cookie dough

5. When ready to bake, heat Ooni Volt to 175 °C degrees.

Bake just until the edges start to turn golden, rotating halfway through the bake at about 7.5 minutes, for a total bake of about 15 minutes.

6. Remove from the oven and sprinkle cookies with flaky sea salt to taste.

Put the baking sheets on a cooling rack and let sit for about 10 to 15 minutes before enjoying. Store cookies in an airtight container at room temperature for up to 3 days.