- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 18-20 cookies
- Difficulty
- Easy
- Calories
- 210 kcal
Quick summary
“Golden cookies with crispy edges and soft center combining salted almond paste, rolled oats, and 70% dark chocolate. The flaked sea salt placed on the dough balances the sugars with refined contrast with every bite.”
What you need to know
- The combined use of brown and refined sugar provides moisture in the crumb and uniform crispness on the edges.
- The salted almond paste introduces rich fats that structure the dough without leaving the cookie oily.
- Rustic pieces of 70% dark chocolate melt into thermal pools without diluting the firm texture of the cookie.
Ingredients
Main
- g Unsalted butter
- g Brown sugar
- g Refined sugar
- unit Large egg
- teaspoon Vanilla essence
- g Salted natural almond butter
- g All-purpose flour
- g Medium rolled oats
- teaspoon Baking powder
- teaspoon Baking soda
- teaspoon Flaky sea salt
- g Dark chocolate (70% cocoa)
Instructions
Principal
- Pré-aqueça o forno a 180°C (350°F). Line two large baking sheets with parchment paper. Preparing the work environment is crucial for the organization and fluidity of the recipe, ensuring that everything is ready before starting.
- In a large bowl, beat the softened butter with the sugars (brown and refined) using a mixer or whisk, until you get a light and fluffy cream. This should take approximately 3-5 minutes, incorporating air into the mixture.
- Add the egg and vanilla extract, beating well after each addition until completely incorporated. Then, add the salted almond paste and beat until the mixture is homogeneous and creamy, with no apparent lumps.
- In a separate bowl, mix the all-purpose flour, oats, baking powder, baking soda, and sea salt. Make sure all dry ingredients are well combined for even distribution.
- Gradually incorporate the dry ingredients into the wet mixture, beating at low speed or mixing with a spatula, just until the flour disappears. Do not overmix the dough, as this can develop the gluten and make the cookies hard.
- Add the large chocolate pieces to the dough, incorporating them delicately with a spatula. The secret of this recipe is the generosity in the chocolate pieces, which will melt forming “puddles” of flavor.
- With an ice cream scoop or two tablespoons, form balls of dough (approximately 50g each) and distribute them on the prepared baking sheets, leaving good space between each one. They will spread quite a bit during cooking.
- Sprinkle a little more flaky sea salt over each cookie before baking. Take to the preheated oven for 12-15 minutes, or until the edges are golden and the center still looks soft. Do not overbake!
- Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This resting time allows them to firm up and not break when handled.
Chef's tips
- Do not beat the dough after adding the flour; stir only with a spatula until the dry ingredients are incorporated.
- Leave a 5-centimeter space between the dough balls on the baking sheet to allow them to spread without sticking.
- Let the cookies rest on the baking sheet for 5 minutes out of the oven before transferring to the metal rack.
Variations
- Version with dried fruits: add half a cup of chopped dried cranberries along with the chocolate pieces.
- Version with toasted nuts: incorporate half a cup of toasted sliced almonds into the dough for extra crunch.
- Spiced version: add half a teaspoon of ground cinnamon and a pinch of grated nutmeg to the dry ingredients.
Substitutions
- Salted almond butter can be replaced with salted whole peanut butter or cashew butter.
- 70% dark chocolate can be replaced by 50% semi-sweet chocolate in drops or milk chocolate shavings.
- The medium rolled oats can be replaced by thick rolled oats or fine oats while maintaining the weight of 90 grams.
How to store
Store the already completely cold cookies in a glass jar or airtight tin for up to 5 days in a cool and dry place. Place a small piece of bread inside the jar to keep the cookies soft in the center for longer.
Can it be frozen?
Roll the raw dough and freeze the portions on a baking sheet for 2 hours; transfer to a freezer bag for up to 3 months. Bake the balls directly frozen at 180°C, adding 2 minutes to the indicated oven time.
What to serve with
Perfect with a short espresso without sugar, a glass of cold whole milk, or a cappuccino dusted with cocoa.
Frequently asked questions
Can I use industrial bake-stable chocolate chips?
Yes, but a chocolate bar chopped by hand produces irregular pieces that create superior pools of melted chocolate.
How to ensure the cookie is crispy on the outside and soft on the inside?
Remove the cookies from the oven when the edges are firm and golden, even if the center still looks slightly soft.
Why does the recipe call for baking powder and baking soda together?
The baking soda reacts with the acidity of the brown sugar to spread and brown, while the baking powder ensures a light lift.
Why shouldn't the dough be beaten excessively with the mixer?
Beating the flour develops gluten, making the cookies hard and chewy instead of crispy and brittle at the point.
