Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt

The ground oats in this crispy on the outside, chewy on the inside cookie add an interesting depth of flavor, while the use of sea salt[ and bittersweet chocolate, create a mysterious sweet and salty contrast.]

Total Time:
26 hr
Prep:
30 min
Inactive:
24 hr
Cook:
1 hr 30 min

Yield:
4 dozen mini cookies
Level:
Intermediate

Ingredients
  • 3/4 cup old-fashioned rolled oats
  • 1 cup cake flour
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 5 ounces unsalted butter, cool room temperature, 10 tablespoons
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoons pure vanilla extract
  • 8 ounces (60% cacao) chocolate chips (1 1/2 cups)
  • Maldon sea salt for sprinkling
Directions
  • Pulse the oatmeal in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the processed oatmeal with the flours, baking powder, baking soda and salt.

  • Cream the butter and the sugars in a mixer fitted with a paddle attachment until they are very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low and add the flour mixture until combined. Fold in the chocolate chips. Wrap the dough with plastic and refrigerate for at least 24 hours and up to 48 hours.

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop the dough 1 teaspoonful at a time into balls and place onto the baking sheet leaving 1 inch between each one. Sprinkle lightly with sea salt. Bake until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. (If baking two sheets at a time, rotate the sheets halfway through the baking time, swiveling them back to front, and top to bottom.) Cool 10 minutes on the sheet on a rack, then transfer cookies to a rack and cool as long as you can resist.

  • Copyright 2015 Television Food Network, G.P. All rights reserved

You can make these twice as large if you'd like, just increase the cooking time by about 2 minutes.


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    This recipe is featured in:

    Ultimate Baking Guide