Yield: 6 cookies
Preparation: 45 min. (includes chilling)
Bake time: 8-10 min.
Cookies
120g all-purpose flour (1 c.)
40g rolled oats (1/2 c.)
1/4 tsp. baking soda
1/4 tsp. salt
1 tbsp. instant espresso
115g unsalted butter, browned and slightly cooled
105g dark brown sugar (1/2 c.)
25g granulated sugar (2 tbsp.)
1 egg, room temperature
1/2 tsp. vanilla extract
1/2 c. mini semi-sweet chocolate chips
Instructions
In a medium saucepan, continuously stir the butter on medium-low heat until it begins to turn a deep amber color (~5 min). Transfer the butter to a medium-sized heat-safe bowl. Set aside to cool for 10 minutes while you prep the other ingredients.
In a small bowl, whisk together the flour, rolled oats, baking soda, salt, instant espresso, and chocolate chips. Set aside.
Once the butter has slightly cooled, whisk both sugars into the butter until the sugar is well incorporated. Then, add in the egg and vanilla, whisking until well combined.
Add the flour mixture into the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until everything is just combined.
Chill the dough in the fridge for 20 minutes. This would be the perfect time to start pre-heating your oven.
Preheat your oven to 350 F. Line a baking sheet with parchment paper. Use a large cookie scoop (~3 tbsp.) to take out heaping scoops of cookie dough, making sure to place the cookies at least 2 inches apart. Bake cookies on a parchment-lined baking sheet for 8-9 minutes, until the edges are golden brown and the middle is *almost* set. Let cookies cool on the hot baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
Storage
Cookies will taste the best on the day they are baked, however, they will last in an air-tight container at room temperature for 3 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights
