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YIELD: about 22 cookies
PREP TIME: 30 minutes
BAKE TIME: 9 minutes
3/4 cup butter, divided
1 1/4 cup unbleached, all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup coconut sugar*
2 teaspoons vanilla bean paste or vanilla extract
1/2 TABLESPOON instant espresso powder
1 egg
1/3 cup chopped sprouted walnuts**
5 ounces bittersweet and/or semisweet chocolate chips + more for tops
flaky sea salt, such as fleur de sel
*feel free to use 1 cup total light brown sugar if you don't have coconut sugar
** if you don't have sprouted walnuts, leave them out or replace with chopped pecans
Place 1/4 cup butter in a small saucepan. Heat over medium until melted. As the butter bubbles and foams, continue to cook, stirring and watching carefully. Once the butter turns golden brown, remove from heat and pour into a small bowl. Let cool.
Meanwhile, preheat oven to 350. Line cookie sheets with parchment paper.
Whisk flour, oats, baking soda, and salt together. Set aside.
Cream the remaining butter and sugar together until combined and creamy. In a small bowl, stir together the vanilla bean paste and espresso powder.
Beat in cooled brown butter, scraping all the accumulated brown bits into the bowl, and the vanilla/espresso mixture. Beat in the egg.
Once combined, add the dry ingredients in two additions at low speed, just until combined. Mix in walnuts and chocolate chips.
Let the dough rest for 30 minutes, using a #40 cookie scoop (about 2 tablespoons) to portion the dough onto prepared cookie sheets.
Bake for 9-10 minutes. The middles will look slightly soft. Remove from oven and immediately press a few chocolate chips onto the top of each cookie. Sprinkle with flaky sea salt. Let rest on the cookie sheet for 3-5 minutes.
Remove with a thin cookie spatula to a wire cooling rack.
