Serves 10 Large or 20 Regular Sized Cookies
Total Time 1 hour 30 Minutes
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 / 2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup oats (rolled for a chewier texture or quick-oats for a softer texture)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups dark chocolate chunks, divided
Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.
In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in 1 1/2 cups of the chocolate chunks (reserving remaining 1 / 2 cup for later) and combine.
Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.
Use a 1 / 2 cup measuring cup to portion and form dough into 10 large dough portions. If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.
Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle appears soft.
Use remaining 1 / 2 cup of dark chocolate chunks to press into the cookies while they are still warm. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes. Finish by sprinkling flakey sea salt over the cookies.
Store in a closed container for up to three days. Enjoy!