Note
Butter should be at room temperature (soft).
| 150 gr ground oats | |
| 250 gr all purpose flour | |
| 40 gr unsweetened cocoa powder | |
| 250 gr butter | |
| 2 eggs | |
| 1 tsp baking powder | |
| 1 tsp baking soda | |
| 1 tsp sea salt | |
| 100 gr granulated sugar | |
| 100 gr brown sugar | |
| 1 tsp vanilla extract | |
| 100 gr melted plain chocolate | |
| 125 gr roughly chopped dark chocolate | |
| 125 gr roughly chopped white chocolate |
| 1. | Grind oats with the multi-cutter until you have a powder result. |
| 2. | In a medium size bowl, whisk together flour, oats, cocoa, baking soda, baking powder, salt and set aside. |
| 3. | In another bowl whisk white & brown sugar. Add butter to sugar and mix together with an electric mixer into a medium speed for a couple of minutes until softened and creamy. |
| 4. | Add eggs followed by the melted chocolate and the vanilla extract and continue mixing until incorporated, scraping the sides of the bowl as needed. |
| 5. | Next, mix in dry ingredients gradually, whisk with a spatula. |
| 6. | Once the dry ingredients incorporated, add roughly chopped chocolate and mix with a spatula. |
| 7. | Preheat the oven to 180o Celsius. |
| 8. | Line two large cookie sheets with parchment paper. |
| 9. | Roll the dough into balls and place on each parchment paper, leaving enough space between them. |
| 10. | Bake each batch for about 10 minutes. |
| 11. | Let them sit on the baking pan for 5 minutes, before removing to a cooling rack. |
| 12. | Store in an airtight container. |
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