Who doesn't like chocolate chip cookies? There are three things I always bring to the party and they've never let anyone down, macarons, madeleines and chocolate chip cookies. These cookies have a perfect texture that I like, crisp on the edge but still soft and chewy in the center. Make sure you don't over bake these cookies in order to keep them soft and chewy. I add rolled oats, roasted peanuts and sea salt to give them more texture.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg, room temperature
- 1 tsp. vanilla paste
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup old-fashioned rolled oats
- 1/2 cup salted dry roasted peanuts
- 1 tsp. sea salt
- 1 1/2 cups dark chocolate, chopped
1. Sift flour, baking soda and baking powder together. Set aside.
2. Coarsely grind the oats, peanuts and sea salt together in a food processor. Set aside.
3. Using a mixer with paddle attachment, cream the butter and both sugar until light and fluffy.
4. Beat in egg, then vanilla paste.
5. Gradually beat in flour mixture, oats mixture and chocolate chips. Do not overmix the dough.
6. Using a small ice cream scoop to portion cookie dough. Chill overnight.
7. Place cookies dough 2 inch apart onto a sheet pan lined with silicone mat.
8. Bake at 350 degrees for 10-12 minutes. Allow them to cool on the pan for 3 minutes before transferring to cooling rack.