I know there are countless chocolate chip cookie recipes out there, but I still had to share my recipe because they are sooo good!
My ideal chocolate chip cookies have slightly crisp edges, soft & chewy centers, toasty walnut pieces, and pools of dark chocolate. And these have it all!! The small amount of oat flour adds a nice flavor and also contributes to the chewy texture. The finishing touch of flaky sea salt balances it all out. These might just become your favorite too!
A few tips
- Make sure to cream the butter and sugars really well! This process creates tiny air pockets that will lighten the dough. I would suggest beating for 4-5 minutes, scraping the bowl a couple of times during this process. The mixture will be very creamy and lightened in color.
- Using a cookie scoop or weighing your dough balls on a digital scale will ensure your cookies are the same size and will bake evenly and consistently. I use a cookie scoop that is about 3 tablespoons, or 48 grams.
- Refrigerating the dough before baking allows the flour to fully hydrated and the butter to solidify. This will result in the right amount of spread, better chewy texture, and better flavor. The 30 minutes of chilling these require does make a difference!
- Don’t over bake your cookies! You want to pull them out when they have just turned golden on the edges. The middle will still look underdone, but as the cookie sits it will continue to bake slightly and will create the perfect chewy texture!
Storage: once baked, these cookies will keep in an airtight container for about a week. The dough keeps for several months when frozen, and it is truly one of the best things to have a freezer stash of homemade cookie dough!
What I do is portion out the dough with a cookie scoop onto a piece of plastic wrap, wrap it up and then stick it in a large ziplock bag or container and store in the freezer. Next time you want cookies, just pull out the amount you want, put them on a lined baking sheet, preheat the oven to 350 (let them sit on the counter while the oven preheats) and then just add about 1 minute to the normal baking time.
Perfect Chocolate Chip Cookies
- 2 cups (240g) Flour
- 1/2 cup (50g) Oats (steel cut, old-fashioned, or instant)
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 2 sticks (1 cup; 8oz) Butter, room temperature
- 1 cup (200g) Brown Sugar, packed
- 2/3 cup (67g) Granulated Sugar
- 2 teaspoons vanilla extract
- 1 Egg + 1 Egg Yolk
- 10 oz Dark Chocolate, a bar chopped or extra large chips
- 1 and 1/2 cups (170g) Walnuts
- Flaky sea salt for topping
1. To toast the walnuts, add them to a pan on the stovetop over medium heat. Stir occasionally until fragrant, about 5 minutes. Remove from the heat and chop into small pieces. Set aside.
2. In a blender or food processor, add the oats and pulse a few times until it becomes powdery but still has some texture. Place in a medium bowl and add the flour, baking soda, salt, and whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until very well creamed, about 4-5 minutes. Add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and mix to combine. Add the dry ingredients and pulse the mixer until almost completely incorporated. Add the chocolate, reserving a handful to place on top of the dough, and the walnuts. Mix to combine.
4. Using a large cookie scoop, portion the dough out into balls, top with the remaining chocolate. Cover and refrigerate for 30 minutes or up to 4 days. Preheat oven to 350 F. Place the cookie dough balls on a parchment lined baking tray, spacing 3” apart. Top with flaky sea salt and bake for about 11 minutes, or until golden on the edges. The center will look underdone at this point, but they will continue to set as the cookies cool. Remove from the oven and let the cookies sit on the baking tray for a few minutes, then move to a wire rack to continue cooling. Cookies will keep in an airtight container for about a week.