Ingredients
Scale
- 8 ounces butter, room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup pulsed oat flour (pulse 1/2 cup oats in a food processor until it’s flour-like), or another 1/2 cup of all-purpose flour
- 1 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 1 1/4 cup dark chocolate chunks, chopped pieces (or a mix of dark, milk, or any chocolate bar you have)
- 2 tablespoons ground coffee
- Flaky sea salt to finish
Instructions
- Use a hand or standing mixer to cream together butter and sugars until light and fluffy, about 3-5 minutes.
- Scrape down the sides of the mixer. Add in the egg, vanilla, and water. Beat to just combine, about 30 seconds.
- In a separate mixing bowl, whisk together flour(s), oats, baking soda, and salt. Add chocolate chunks and coffee grounds and whisk together. Add dry ingredients to the wet mixture, mixing it in slowly. Mix to thoroughly incorporate each time, about 30-60 seconds each time.
- Refrigerate dough for 2 hours or overnight.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper and cooking spray. Ball out the dough, about the size of a 1/3-cup measuring cup for a nice large cookie, or the size of a 1/4-cup measuring cup for a smaller cookie. Place balls on cookie sheet and flatten each ball using your palm to create a nice round, crispy-edged cookie. Space cookies out 5-6 per cookie sheet as they’ll spread. Sprinkle each cookie with a pinch of flaky sea salt.
- Bake 12-14 minutes (or 10-11 less for smaller cookies), rotating the cookie sheet halfway and checking once or twice depending on how hot your oven runs. Pull cookies when they’re golden brown and fragrant. Continue this until all of the cookies are baked, or dough can be frozen for up to 3-4 months.
- Store baked cookies in an air-tight container on the counter or in the freezer.