Mini Bittersweet Chocolate Chip Cookie with Maldon Sea Salt Recipe

Name: Mini Bittersweet Chocolate Chip Cookie with Maldon Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Whisk the processed oatmeal with the flours, baking powder, baking soda and salt.
3
Cream the butter and the sugars in a mixer fitted with a paddle attachment until they are very light, about 5 minutes.
4
Beat in the eggs one at a time, mixing well.
5
Beat in the vanilla.
6
Reduce the speed to low and add the flour mixture until combined.
7
Fold in the chocolate chips.
8
Wrap the dough with plastic and refrigerate for at least 24 hours and up to 48 hours.
9
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
10
Scoop the dough 1 teaspoonful at a time into balls and place onto the baking sheet leaving 1 inch between each one.
11
Sprinkle lightly with sea salt.
12
Bake until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes.
13
(If baking two sheets at a time, rotate the sheets halfway through the baking time, swiveling them back to front, and top to bottom.)
14
Cool 10 minutes on the sheet on a rack, then transfer cookies to a rack and cool as long as you can resist.

1114

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup old-fashioned rolled oats, 1 cup cake flour, 3/4 cup all-purpose flour, 3/4 teaspoon baking powder, and more.

Yes, Mini Bittersweet Chocolate Chip Cookie with Maldon Sea Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Bittersweet Chocolate Chip Cookie with Maldon Sea Salt

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