Salty Chocolate Chip Cookies

In a stand mixer (or using a hand-mixer), beat the butter until mashed. It may stick to the paddle a bit, no biggie—scrape and mix once more. Next, add the brown sugar, white sugar, baking powder, baking soda and cinnamon. Combine at a medium speed until the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.

Fold in the all-purpose flour and rice flour until just combined, being sure not to overwork the dough. Gently fold in the oats and chocolate chips. Cover the bowl with plastic wrap and transfer to the refrigerator to chill the dough for 1 hour.

Preheat the oven to 375ºF. When the oven is hot, drop the cookie dough, using a tablespoon or cookie dough scooper, onto a parchment-lined baking sheet. Lightly sprinkle the tops with sea salt or kosher salt. Bake in the middle of the oven for 13-15 minutes; the edges golden brown and the center still soft. The cookie should still be soft to the touch so carefully transfer them to a cooling rack.

(Recipe tweaked from The DCist.)