top of page

Chocolate Chip Cookies

Photographs: Claire Bogusz

Text: Claire Bogusz

Nothing beats a warm chocolate chip cookie fresh out of the oven! This recipe is a twist on the classic; the addition of ground oats and cinnamon adds a great texture and depth of flavour. The cookies are finished with a sprinkling of sea salt to create a delicious sweet and salty combo. The result is a perfect cookie—crispy on the edges with a soft, gooey centre. And the best part? You can make the dough ahead of time, freeze, and bake a few whenever the mood strikes!

Chocolate Chip Cookies

(Makes approximately 38 cookies)


½ cup rolled oats (havregryn)

288 g flour (hvedemel)

1 ½ tsps baking soda (natron)

1 tsp baking powder (bagepulver)

½ tsp table salt

1/4 tsp ground cinnamon (kanel)

225 g butter, softened

165 g brown sugar, packed (brun farin)

150 g granulated sugar

1 tsp vanilla extract or vanilla sugar (vanilje aroma or vanilje sukker)

2 eggs

350 g dark chocolate chips or chopped dark chocolate (mørk chokolade)

Coarse sea salt for sprinkling (Maldon salt is a good brand)


#1 Placed rolled oats in a food processor or food chopper and pulse until fine.

#2 In a medium mixing bowl, add the ground oats, flour, baking powder, baking soda, salt,

and cinnamon. Whisk to combine.

#3 In the bowl of a stand mixer fitted with a paddle attachment, cream butter, and both

sugars together until light and fluffy, about 3 minutes.

#4 Add eggs and vanilla, mixing until smooth. Scrape down the sides of the bowl.

#5 Add the dry ingredients (the flour mixture) to the wet ingredients. Stir together with a

spatula until combined (being careful not to over-mix).

#6 Stir in the chocolate chips or chopped chocolate.

#7 Using a cookie dough scoop (or large spoon), scoop dough onto a parchment-

lined baking sheet. Place balls of dough close together (they can be almost touching).

Note: if your freezer is too small to accommodate a baking sheet, you can line a freezer

shelf or drawer with parchment and place cookie dough balls directly on top of the


#8 Sprinkle balls of dough with sea salt flakes.

#9 Place cookie dough in the freezer and freeze for 2 hours.

#10 Once frozen, transfer cookie dough balls to a gallon-sized sealable freezer bag.

Keep frozen until ready to bake.

#11 When ready to bake, preheat the oven to 160° C and line a baking sheet with

parchment paper.

#12 Place frozen dough balls 2 inches apart on the baking sheet. Note: you do not need

to thaw dough before baking.

#13 Bake for 10-12 minutes, or until cookies are golden around the edges but soft in

the middle.

#14 Remove from oven and let cool for 5 minutes before transferring with a spatula to a wire

rack to cool completely.

#15 Baked cookies can be kept in an airtight container for 1 week. The frozen dough can

be kept in the freezer for up to 6 months.

23 views0 comments


bottom of page