Description
These chewy dark chocolate oatmeal cookies have a soft, golden centre and crispy browned edges! Generous chunks of dark chocolate melt into the yummy oat base with a sprinkle of flakey salt.
Ingredients
Units
Scale
- 1 cup (120 g) all purpose flour
- 1 1/3 cups (135 g) rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (110 g) packed light brown sugar
- 1/3 cup (65 g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 cup (130 g) dark chocolate, coarsely chopped into chunks
Instructions
- In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt until evenly blended.
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar.
- Mix the sugars and butter together using a wide rubber spatula until the mixture is smooth, slightly pale, and looks fluffy, this usually takes 1-2 minutes.
- Add the egg and vanilla extract, then mix well until everything is evenly incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined with a few streaks of flour still visible.
- Fold in the dark chocolate chunks until they are evenly distributed throughout the dough (save a few for topping the cookie dough balls!).
- Cover the bowl and refrigerate the cookie dough for at least 1 hour.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.25-oz cookie scoop to portion the dough or weigh out 56g, placing each scoop at least 3 inches apart on the prepared baking sheets. Add a dark chocolate shard on top of the cookie dough ball.
- Bake for 13 minutes, until the edges are deeply browned and the centres still look slightly soft.
- Sprinkle some flakey salt on each cookie and let them cool on the baking sheets over a wire rack for 5 minutes to set before transferring them individually to the cooling rack to cool completely.
Notes
- I find that chopping a block of good quality dark chocolate (55-70% cocoa is my favourite) creates varied chunk sizes, which means you get lovely little shards and bigger pools of melted chocolate in every bite.
- Chilling the dough for at least an hour is important for the cookie structure. It allows the flour to fully hydrate, which helps prevent spread and concentrates the flavours, leading to a chewier cookie.
- These cookies keep well in an airtight container at room temperature for up to 3 days, or you can freeze the baked cookies for up to 3 months.
- Prep Time: 10 mins
- Chill Time: 1 hr
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
