Many of you know that my quest for the perfect chocolate chip cookie ended years ago when I discovered the Thick and Chewy Chocolate Chip Cookie recipe. It’s the ultimate when it comes to chocolate chip cookies and as far as I’m concerned, no other cookie can hold a candle to it. Not long after I settled on that recipe I found my favorite chewy oatmeal-raisin cookie. I’ve thought multiple times about some different variations on that oatmeal cookie, but hadn’t gotten down to it until now. One of my Chief Culinary Consultant’s favorite cookies is an oatmeal-chocolate chip cookie that his mom makes, so I wanted to start with the addition of chocolate and go from there. What I ended up with was a cookie spiked with espresso powder, which kicked the chocolate up a notch while giving the cookies just the slightest undertone of a Kahlua-like flavor, and sprinkled with flaky sea salt. The salt provides the perfect amount of balance to the espresso and chocolate and makes these cookies total show stoppers.
You know I’m not one for small, dainty cookies and these definitely fall into the “go big or go home” category, which is just the way I like ’em. I have been seeing a lot of cookies around lately that include chopped up pretzels in the batter, for an addition of something salty. I love the idea, but have always found that the pretzels get quite soft and lose their flavor once baked into the cookies. The addition of the fleur de sel on the top of the cookies provides that salty flavor without the lackluster pretzels. These cookies are packed full of oatmeal and chocolate chips and are the ultimate combination of salty and sweet. Be prepared for an empty cookie jar immediately after you make these!
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.
Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.
Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.