Dark Chocolate Chip Cookies with Sea Salt

Ingredients:

• 3/4 cup rolled oats
• 1 cup cake flour
• 3/4 cup premium flour
• 3/4 tsp baking powder
• 3/4 teaspoon coarse salt
• 0.5 tsp of soda
• 3/4 cup light brown sugar
• 140 g unsalted butter at room temperature
• 0.5 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 220 gr. dark chocolate granules (1.5 tbsp.)
• Sea salt flakes, such as Maldon, for sprinkling

Preparation:

1. Grind the rolled oats in a food processor fitted with a metal blade until finely chopped. Combine in a medium bowl with cake flour, all-purpose flour, baking powder, salt, and baking soda.
2. Using a mixer fitted with the paddle attachment, beat the brown sugar, butter, and granulated sugar at medium speed until light and fluffy, about 5 minutes. Beat in the egg until fully incorporated. Stir in the vanilla extract. Reduce mixer speed to low, add the flour mixture, and mix until smooth. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
3. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
4. Scoop 1 heaping teaspoon of dough into balls. Place them 1 inch apart on baking sheets. Sprinkle lightly with sea salt. Bake, rotating the baking sheets halfway through, until golden brown around the edges, 10 to 12 minutes. Cool on the baking sheet on a wire rack for 10 minutes, then transfer the cookies to a wire rack and let cool completely. Bake cookies with the remaining dough. You can also double the size if desired; just increase the baking time by about 2 minutes.