I haven’t posted a recipe in a while.
Not because I haven’t been cooking, baking or God forbid, EATING.
I just hadn’t made anything different.
One weekend however, while on a food blog browsing spree (what, you don’t do that??), I stumbled on this recipe for Salted Espresso Oatmeal Chocolate Chip Cookies. The best six words in one sentence ever.
Also? One of the best cookies I’ve ever eaten!
BUT, we couldn’t really taste the espresso. Methinks it’s just my choice of espresso powder (confession: I didn’t have any so I resorted to instant coffee powder, eek!), so do use a good instant espresso powder.
We finished this batch of cookies in less than 48 hours. It was addictive. You’ve been warned!
- 1½ cups all-purpose flour
- 2 teaspoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened but still cool
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 cups old-fashioned rolled oats
- 1½ cups semisweet chocolate chips
- Fleur de sel, for sprinkling
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
- Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.
- Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.
- Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
- Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.
- Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.
- EAT THEM FOR BREAKFAST.
What’s your favorite cookie ever?