2 cups all-purpose flour
2/3 cup unsweetened Valrhona cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup old-fashioned or quick-cooking rolled oats (not instant)
1 cup bittersweet or semisweet chocolate chunks (I used a combination of the two, mostly bittersweet)
1/2 cup unsweetened shredded coconut
Maldon sea salt
Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
Using a fork, stir together the flour, cocoa powder, baking soda, and fine sea salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla until creamy. Add the eggs one at a time.
Add the flour mixture in 4 to 5 increments, combing well after each addition. (Be sure not to overmix.) Stir in the oats, chocolate, and coconut.
Use an ice cream scoop to form balls of dough on the baking sheets. Sprinkle each ball very lightly with fine sea salt. (Keep in mind you will add more sea salt at the end, so use sparingly if at all.)
Bake for about 11 minutes, until the tops have just started to crack. Sprinkle with Maldon sea salt while still warm. Let the cookies cool on the baking sheets for 1 minute, then remove to a wire rack to cool completely. The cookies will keep in an airtight container for up to five days.
recipe adapted from Salty Sweets, inspired by Kayak Cookies