Ingredients:

  • 1/2 cup (113g) chilled unsalted butter, cut into cubes
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour, spooned and levelled
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups (120g) old-fashioned rolled oats

Instructions:

  1. In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in both the brown and granulated sugars until fully combined and smooth.
  2. Allow the sugar mixture to cool for 5 minutes. Whisk in the beaten egg and vanilla extract until emulsified.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the rolled oats until evenly distributed. Do not overmix.
  5. Cover the bowl and chill the dough for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Drop rounded teaspoons of dough onto the prepared sheets, ensuring generous space (at least 3 inches/7.5 cm) between each mound.
  8. Bake one sheet at a time for 8 to 10 minutes, until the edges are lacy and set, but the centre still looks slightly soft.
  9. Immediately remove the hot sheets from the oven. Let cookies rest on the sheet for exactly 2 minutes, then carefully transfer them to a wire rack to cool completely.