These are Eli’s birthday pick for his baseball team. Buttery, crispy, brown delicate chocolate chip cookies with a hint of sea salt are addictive. In true Eli style, he asked to take these to another level by stuffing them with Vanilla Coconut Cream Icing with chopped up Oreo cookies.
Butter-Thin Sea Salt Chocolate Chippers
1 cup of softened salted butter
1 cup of dark brown sugar
1/2 cup sugar
1 Tbsp vanilla
1 Tbsp cold coffee
1 tsp of baking powder & soda
1 Tbsp whipping cream or milk
1 1/2 tsp sea salt
1 cup of rolled oats
2 cups plus 2 Tbsp of unbleached flour
1 cup of dark chocolate chips
–Mix together butter and sugar until creamy. Then add in eggs. Mix thoroughly. Add in coffee, cream, and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt, and oatmeal. Add into wet ingredients slowly. Add in dark chocolate chips. For large cookies, use an icecream scoop, and for small, use a truffle scooper (2 Tbsp). Place on a baking stone or double baking sheet.
Bake at 350 for 8-10 min. Cookies will look gooey. Allow them to cool 10 minutes before removing. Optional filling.
Vanilla Coconut Cream Icing
1 1/2-2 cups of powdered sugar
1 tsp vanilla
3 Tbsp salted butter
3 Tbsp of coconut oil
2 Tbsp whipping cream
1/4 cup of favorite crushed cookie, chips, or candy.
Mix together thoroughly. Use 1-2 Tbsp per cookie and too with another cookie.