Ingredients
Units
Scale
- 8oz (1 Cup) Salted Butter, at room temperature
- 150 grams (3/4 Cup) Brown Sugar
- 100 grams (1/2 Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 1 Teaspoons Vanilla Extract
- 188 grams ( 1 1/2 Cups) All Purpose Flour
- 100 grams (1 Cup) Rolled Oats or Old-Fashioned Oats
- 75 grams (3/4 Cup) Dutch-Process Cocoa Powder
- 1.5 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Cornstarch
- 170 grams (1 Cup) Chocolate Chips
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugars for 2-3 minutes, scraping down the bowl halfway in between. You want the mixture to be very light and fluffy. Add in the whole egg, egg yolk, and vanilla extract, and mix to combine.
- In a separate bowl mix together the flour, oats, cocoa powder, salt, baking soda, baking powder, and cornstarch.* I suggest sifting your cocoa powder in a fine mesh sieve because it can be quite lumpy*
- Slowly add the flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place the dough covered in the fridge and turn on the oven. The dough will chill will you preheat the oven.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Once the oven is hot, about ten minutes later, scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Bang the tray on the counter if your cookies are very puffy. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 10 Minutes
- Chill Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
