Ingredients:

  • 1.5 cups old fashioned rolled oats
  • 1 cup whole wheat pastry flour
  • 0.5 cup Dutch processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup dark brown sugar, packed
  • 0.25 cup granulated cane sugar
  • 1 large egg, room temperature
  • 1.5 tsp pure vanilla extract
  • 0.75 cup dark chocolate chips (70% cocoa)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Note: Using parchment is better than greasing, as it prevents the cookies from spreading too thin.
  2. Whisk the dry base including the 1 cup whole wheat pastry flour, 0.5 cup cocoa powder, 1 tsp baking soda, and 0.5 tsp sea salt.
  3. Cream the fats and sugars by beating the 0.5 cup butter with 0.75 cup dark brown sugar and 0.25 cup granulated sugar until pale and fluffy.
  4. Add the liquid aromatics by mixing in the large egg and 1.5 tsp vanilla extract into the butter mixture.
  5. Combine the phases by slowly adding the dry ingredients to the wet mixture, mixing until no white streaks remain.
  6. Fold in the texture by stirring in the 1.5 cups oats and 0.75 cup dark chocolate chips with a spatula.
  7. Rest the dough for 5 minutes until the oats appear slightly dampened.
  8. Scoop the dough into 1.5 tablespoon balls and place them 2 inches apart on the prepared sheets.
  9. Bake for 10 minutes until the edges are set but the centers look soft.
  10. Cool on the pan for 5 minutes before moving to a wire rack to finish.