Chewy Double-Chocolate Cookies

These cookies will satisfy any chocolate craving with their splurge-worthy, chewy texture.

Servings 30 cookies (approx)

Ingredients

1 cup softened butter
2 cups granulated sugar
2 eggs
2 tsp vanilla
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups all-purpose flour
1 cup quick oats* not old fashioned
2/3-1 cup semi-sweet or dark chocolate chips

Instructions

With paddle attachment, cream butter and sugar until fluffy. Add eggs and vanilla and beat until combined.
Whisk together dry ingredients and incorporate into creamed mixture along with chocolate chips.
Preheat oven to 350 F. Let cookie dough rest for 15-30 min.*
On parchment lined baking sheets, scoop out cookie dough in a 4 by 4 pattern in heaping Tbsp. (I used a cookie scoop)
Bake for 10-13 min until cookies are no longer shiny. As soon as cookies come out of the oven drop the pans on a towel so the cookies settle and form cracks. Sprinkle with sea salt if desired. Cool a bit and remove from baking sheets. Then plunge the warm cookie deep into a glass of frothy, creamy milk and savor every chewy, gooey, crisp-edged bite:)

Notes

*If you don't have quick oats, simple blend old-fashioned oats in a blender or food processor until you have pretty tiny, coarse pieces, but don't pulverize them.

*I noticed the first cookies I baked were pretty flat. However, as the dough rested and the oats drew moisture to themselves, the cookies became the perfect thickness. So for best results let the dough rest a bit before baking...