Source: The Kitchy Kitchen
Chocolate Chip Cookies
Indulgent, rich, buttery, perfect ratio of chewy to crunchy, and most important, chocolatey.
8 oz butter, softened
2 cups dark brown sugar, packed
1/2 cup white sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1 cup dry oats (not the quick cooking kind)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon instant espresso coffee powder
3 cups semi-sweet chocolate chips, or semi sweet chocolate, cut into chunks
Preheat oven to 300 degrees. In a food processor pulse the oats until very fine. In a mixer, cream the butter with the sugars on medium speed until fluffy. Beat in the eggs and the vanilla extract until pale. In a mixing bowl, sift together the dry ingredients, adding the oats, and beat into the butter mixture at low speed until just incorporated. Add the chocolate chips and continue beating until mixed. Drop medium sized balls (1-2 oz) of cookie dough onto a greased cookie sheet about 3 inches apart. Bake for about 20 minutes or until nicely browned around the edges. Allow to cool for a minute or two (if you can!) and enjoy.