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Grant Melton, Rachael's go-to dessert guy and former culinary producer, shares his signature chocolate chip cookies topped with a sprinkle of salt. As he puts it, you need to add salt to them just like any other food. Trust him—it makes a big difference. Rach is a fan. "I'm telling you, the salt with the chocolate make the eyes pop right out of your skull!"
For more delish cookies from Grant, check out his Vanilla Spice Shortbread Cookies and Pink "Rainbow" Cookies.
Ingredients
- 1 ½ cups old-fashioned oats
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt (plus more for finishing)
- 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
- 1 ½ cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups semi-sweet chocolate chips
Yield
Serves: Makes 20 cookies
Preparation
Preheat oven to 350°F.
In a food processor, process oats until they become a very coarse flour.
In a bowl, whisk together processed oats, flour, baking soda, baking powder and salt.
In another bowl, mix together brown sugar and granulated sugar. Mix it with your hands (or a spoon) until the mixture becomes light and fluffy.
In the bowl of a stand mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to low, add the eggs and gradually increase the speed until you’re on the highest setting. Reduce the speed back to low and add vanilla.
Add dry ingredients ¼ cup at a time in 1-minute intervals. Once all of the dry ingredients are added, beat for a minute or 2 just to make sure the ingredients are very well-mixed. Remove the bowl from the stand mixer, add the chocolate chips and mix by hand to incorporate.
Scoop cookie dough onto a parchment-lined sheet tray using a medium-sized scoop. Bake for 6 minutes, rotate the cookie sheet and bake for another 6 minutes or until golden brown on top, but still slightly soft in the middle.
Remove the trays from the oven on to cooling racks, but do not remove cookies from tray. Sprinkle with a little extra salt and let cool on trays for 15 to 20 minutes before removing them.