Salty Chocolate Chip Cookies

• 3/4 cups Unsalted Butter, Sliced, Slightly Cold
• 1 cup Packed Light Brown Sugar
• 1/2 cups White Granulated Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1-1/4 cup All-purpose Flour
• 1/2 cups Rice Flour
• 2 cups Rolled Oats
• 1/2 cups Dark Chocolate Chunks Or Chips
• 1 Tablespoon Maldon Sea Salt Or Kosher Salt

1. 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.
2. 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.
3. Preheat the oven to 375u0b0F. 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.
4. (Recipe tweaked from The DCist.)

butter, brown sugar, white granulated sugar, baking powder, ubc, ground cinnamon, eggs, vanilla, allpurpose, rice flour, rolled oats, chocolate, salt

Taken from tastykitchen.com/recipes/desserts/salty-chocolate-chip-cookies/ (may not work)