Really, really great cookies, thanks to Smitten Kitchen. This recipe makes a perfect 12 (weigh them!), but doubling it shouldn’t be a problem, and please plan ahead a little bit…these cook up even more beautifully if the cookie balls are chilled first – enjoy!
4 T. (50 g) turbinado sugar AND 1/2 c. (95 g) dark brown sugar
1/2 c. (115 g) butter – if using an electric mixer, cold is fine AND 1/2 t. fine sea salt
1 egg AND 1 t. vanilla
1/2 t. baking soda AND 1 t. baking powder
3/4 c. (95 g) whole wheat flour AND 1/4 c. (25 g) wheat germ
1 1/2 c. (120 g) large flake oats
1 c. + chocolate chips or chunks – I used regular chocolate chips and milk chocolate chunks
flaky sea salt for sprinkling
Using your electric mixer, beat both sugars, butter and salt for a couple of minutes until fluffy, then add in the egg and vanilla and beat until well combined – scrape down the bowl as needed. Sprinkle the baking soda and powder over the mix and beat again, then add in the flour, wheat germ, oats and chocolate and mix until until the flour disappears – again making sure to scrape the bowl so that all is well mixed.
While you could prep the cookies and bake them straight away, I highly recommend weighing out 12 perfect dough balls and then covering them and chilling them for an hour or so. Either way, weigh out 12 portions, roll into balls, and when you’re ready to bake, preheat the oven to 350 and line a large baking sheet with parchment.
Place the cookie dough balls on the baking sheets, flatten them slightly with the back of a glass or measuring cup, sprinkle with sea salt (if using) and then bake for 12 to 14 minutes (if the balls are chilled, maybe a couple of minutes less if at room temperature).
Allow the cookies to rest on the baking sheet for about 10 minutes before removing to a rack to cool.