Ingredients:

  • 1.75 cups (210g) Unbleached all-purpose flour
  • 0.5 cup (60g) Finely ground oat flour
  • 1 tsp Baking soda
  • 0.75 tsp Fine sea salt
  • 0.75 cup (170g) Grass-fed unsalted butter, chilled and cubed
  • 0.5 cup (100g) Coconut sugar
  • 2 tbsp (30ml) Pure maple syrup
  • 1 Large egg, cold
  • 2 tsp Pure vanilla bean paste
  • 1.5 cups (250g) 70% Dark chocolate chunks
  • 1 tsp Flaky sea salt for finishing

Instructions:

  1. In a medium bowl, whisk together the unbleached all-purpose flour, finely ground oat flour, baking soda, and fine sea salt until well combined.
  2. In a stand mixer fitted with the paddle attachment, cream the chilled, cubed grass-fed butter with the coconut sugar and maple syrup on medium speed until the mixture is pale and aerated.
  3. Add the cold egg and vanilla bean paste to the butter mixture, beating until fully incorporated.
  4. Reduce the mixer speed to low and gradually add the dry flour mixture, mixing only until no streaks of flour remain.
  5. Gently fold in the 70% dark chocolate chunks by hand.
  6. Cover the dough and refrigerate for at least 2 hours to allow for hydration and flavor development.
  7. Preheat your oven and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the sheets, spacing them 2 inches apart.
  8. Bake for 12 minutes until the edges are golden brown but the centers remain soft. Sprinkle immediately with flaky sea salt and allow to cool on a wire rack.