INGREDIENTS

• 150 g unsalted butter, softened
• 225 g brown sugar
• 250 g all-purpose wheat flour
• 75 g oats
• 25 g wholemilk or almond milk
• 1 whole organic egg (50-55 g in weight)
• 150 g dark chocolate
• 10 g vanilla extract or the marrow of 1/2 vanilla bean
• 10 - 15 g finely ground ginger
• 5 g baking soda
• 2,5 g fine sea salt
• Sea salt flakes as topping (smoked sea salt is optional)

METHOD

• Preheat the oven to 170 °C.
• In a large bowl, sift the flour, fine salt, oats and baking soda.
• In another large mixing bowl, using a spatula, beat the softened butter and sugar for 2 minutes until light and fluffy. Add in the egg, milk, vanilla extract and blend.
• Stir the butter-sugar-egg mixture into the dry ingredients. Add the dark chocolate. Stir and fold until well incorporated. Chill 15 minutes in the freezer.
• Roll the dough into balls weighing 85 grams each. Place all the prepared balls on a lined baking tray. Place them in the freezer for 10 or up to 30 minutes.
• Arrange 6 dough balls on a baking tray lined with parchment paper, spacing them evenly on the tray as they will spread during baking.
• Bake them for 15 -18 minutes or until golden around the edges. They may look slightly under-baked at this stage but they will harden once cooled.
• Once out of the oven, sprinkle a little smoked sea salt flakes on each cookie. Allow the cookies to cool on the tray for 15 minutes, then, carefully transfer them to a cooling rack.
• Optional: leave a thumb print in the cookies before baking and top cookies after baking with any jam of your choice.

Makes 10 cookies.

Recipe by Terri Salminen, Food Design Playground