Escazū Chocolate Chip Cookies

(Makes 36 to 40 Cookies)

Butter………………………………… 1.25 Cups

Brown Sugar……………………… 2 Cups

Sugar……………………………………. 1 Cup

Eggs…………………………………… 4

Vanilla extract…………………… 4 tsp

AP Flour……………………………… 3.25 Cups

Oats (ground)……………………… 1 Cup

Baking Powder………….………… 1/2 tsp

Salt…………………………………… 1.25 tsp

Escazū Chocolate………………… 2 Cups

(Chips or chunks)

With the paddle attachment of your mixer, cream the butter on medium speed for 5ish long minutes.

While this is happening, in s separate bowl, combine the dry ingredients together (Flour, Oats, Baking Powder & Salt) Set aside.

Stop the mixer and scrape your bowl, start back up and add your sugars, mix for another 5 - 10 minutes.

Stop the mixer, scrape your bowl and add the eggs, one at a time, mix just until combined.

Stop the mixer, scrape your bowl, start the mixer again and slowly add the dry ingredients. Mix just until combined.

Add the chocolate and mix just until combined.

Portion on sheet tray, and sprinkle with sea salt flakes if desired. Refrigerate for 45 minutes to an hour.

Pre-heat oven at 350 ºF

Take out of fridge and bake for 15 minutes or until edges are starting to brown.

You can freeze and bake as needed, straight from the freezer.