Haus Cookie Recipe

Prepare and cream

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a large bowl (or the bowl of a stand mixer fitted with the paddle), cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.

Add egg and flavor

Add the egg, vanilla extract, and the optional espresso powder (if using). Mix until fully incorporated and the mixture looks homogenous, about 30 seconds.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Stir in the rolled oats until evenly distributed.

Form the dough

Gradually add the dry mixture to the wet mixture in two additions, mixing on low speed (or by hand) until just combined. Do not overmix. Fold in the chocolate chips and chopped toasted nuts with a spatula, ensuring even distribution.

Portion

Using a 2-tablespoon cookie scoop (or a rounded tablespoon), portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. For larger bakery-style cookies, use a 3-tablespoon scoop and flatten slightly with your hand or the back of a spoon to encourage an even spread.

Bake

Bake one sheet at a time in the preheated oven for 10–12 minutes for 2-tablespoon cookies (12–15 minutes for larger scoops), or until the edges are golden brown but the centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Finish and cool

Remove the cookies from the oven and immediately sprinkle each with a light pinch of flaky sea salt. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Melt and drizzle (optional)

If using melted dark chocolate, place chocolate in a small microwave-safe bowl and microwave in 15–20 second bursts, stirring between bursts, until smooth. Drizzle melted chocolate over cooled cookies using a spoon or a small piping bag. Let set at room temperature (or refrigerate briefly to speed up).

Store

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.