- 18
- 15 mins
- 40 mins
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 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
- 1 1/2 cups semisweet chocolate chips
- Fleur de sel, for sprinkling
Preparation
Step 1
1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.
3. Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
5. 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.
6. 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.