Chef Joe Dela Pena
Ingredients (Makes 24 cookies):
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 ½ cups old fashioned oats
- 1 ½ tsp kosher salt
- 2 cups AP flour
- 2 teaspoons vanilla bean paste (or extract)
- 2 eggs
- 2 cups chocolate (I use a mix of dark chocolate and semi-sweet chips)
- Flaky finishing salt
Directions
- Preheat oven to 350 degrees
- Line cookie sheet with parchment or silicone baking mat
- In a medium saucepan, melt butter over medium heat, stirring occasionally with a wooden spoon or rubber spatula. Butter will begin to foam and then reach a then start to turn a golden brown. You will also notice a nutty aroma. I like my brown butter a deep amber color, but pay attention because brown butter can become burnt butter in a matter of seconds. Remove from heat and pour into your mixing bowl. Make sure to scrape off all the brown bits in the pan to maximize flavor. Allow to cool at room temperature or in refrigerator
- Mix your dry ingredients- flour, oats, kosher salt, and baking soda
- Once butter has cooled, cream browned butter and sugar. Add eggs and vanilla and continue to mix until smooth, making sure to scrape the bowl as necessary
- Incorporate dry ingredients to combine and add chocolate chips
- Using a scoop or large spoon, drop dough onto lined pan at least 2 inches apart
- Bake for about 12 minutes or until desired doneness
- Allow to cool on cookie sheet 5-10 minutes, sprinkle flaky finishing salt on top, and transfer to wire rack to completely cool