SALTY CHOCOLATE CHIP COOKIES
Adapted from Grant
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt (plus more for finishing)
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a food processor, process oats until they become a coarse flour. In a bowl, whisk together the processed oats, flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, cream the butter and sugars on medium-high speed until light and fluffy, about 3-4 minutes. Reduce speed to low and add eggs. Increase speed and beat until eggs are fully incorporated into the batter. Mix in vanilla. Slowly add the dry ingredients in batches (to avoid making a mess), and beat just until the last of the dry ingredients are mixed in. Stir in chocolate chips.
4. Scoop cookie dough by heaping tablespoonfuls onto prepared cookie sheets. Bake for 11-13 minutes until just set around the edges. Sprinkle warm cookies with a little extra salt and allow to cool on the cookie sheets for five minutes before removing to a wire rack to cool completely.