These cookies are for my fans of dark chocolate or anyone who maybe finds traditional cookies a little too sweet, but still like that chocolatey balance. Packed with pools of dark chocoalte, oats, coconut flakes, sprinkles, these cookies are uniquely delicious, with the perfect chew and flavor.
Equipment
- Mixing Bowls
- Spatulas
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Baking Tray
- Parchment Paper
- Wire Rack
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ¾ cup old-fashioned rolled oats
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 tsp cornstarch
- ½ teaspoon baking powder
- ¼ tsp baking soda
- 1 ¼ cup 60-70% dark chocolate cut into chunks (approx 6-7oz)
- ½ cup sweetened shredded coconut flakes plus extra for topping
- ¼ cup colorful sprinkles
- Flaked sea salt for topping
- Turbinado sugar optional for topping
Instructions
- In a large bowl, cream together your butter and sugars on medium speed, until light and fluffy, about 2 minutes.
- Add in your egg and vanilla extract, mixing until combined
- In a separate bowl, add your oats, salt, and sift in your flour, cornstarch, baking powder, and baking soda. Add to your bowl with the wet ingredients and mix until there are a few streaks of flour still visible
- Fold in your chopped chocolate, coconut flakes, and sprinkles, mixing until just combined
- Cover and place in the fridge for a minimum of one hour or up to 24 hours
- Preheat your oven to 350°F and line a baking sheet with parchment paper
- Use three tablespoons of dough to form each cookie, roll into a ball, and flatten to approximately 1-inch thick rounds. I recommend rolling and shaping all of your cookies at once, to ensure that your chocolate is evenly dispersed and no ball ends up having too much chocolate
- Place 5-6 cookies on your baking sheet about 2 inches apart as they will spread as they cook
- Bake for 11 minutes until the edges are set and lightly golden but the center is still soft (not raw)
- Remove from oven and immediately sprinkle with flaky sea salt, turbinado sugar, and coconut flakes. Allow to cool on the tray for 5 minutes before carefully moving to a wire rack to cool completely
Notes
*Use old-fashioned rolled oats for that nice oat texture and chew. If you want to break them up a little, you can pulse them 1-2 times in the food processor but don’t cut them down more than that
*For the dark chocolate, use 60-70% for enough of a sweet balance without being overly sweet. I’ve used up to 85% for these but depending on your tolerance, that might not hold enough sweetness for you!
*Rolling and then flattening your cookies allows them to bake more evenly. Because of their heartiness, if you simply roll them the centers may not flatten in time for the cookies to bake evenly and they could end up overbaked in spots (and underbaked in others)
*If you’d like to use different chocolate instead of dark, go for it! You could substitute white chocolate for half of your dark chocolate, go full white, or use milk chocolate instead
*The sprinkles add joy and happiness but if you don’t want that or don’t have them, you can omit (but your cookies will feed sadder, just warning you)
