Smoky Salted Chocolate Chip Cookies

These salted chocolate chip cookies came about for three very different reasons.

The first is that I’m finally back in a kitchen I can call my own. With a nice stove, I might add. For the first time in my adult life, I’m cooking and baking with gas. So I’ve felt a strong need to create in the kitchen, especially to bake, which is something I haven’t been focused on in the recent past.

Next, do you remember that bourbon smoked sea salt I mentioned in my Four Favorites post from April? Well, I had yet to use the salt in a dessert. That is the perfect kind of excuse for baking a batch of cookies in my book. 

The third reason is palm shortening. When I started reducing processed foods way back in 2008, I pretty much swore off vegetable shortening. But there were a couple things I missed, and one was the chocolate chip cookies a friend’s mom used to make every Christmas. The secret ingredient was butter flavored vegetable shortening. Now, I didn’t miss those enough to go back to shortening, even during the holidays. I was hardcore on my decision, but I missed them nonetheless. 

Thinking about those cookies, set me off on an exploration of organic palm shortening. I was skeptical, but then a friend talked me into giving it a try. Now, there is controversy surrounding palm fats, and coconut sugar, and just about everything we eat, whether it’s considered good or bad for us. I make sure to take in all sides of the story and I’m okay with using palm shortening from time to time. 

I haven’t nailed that original recipe yet, but these salted chocolate chip cookies are a good start. I returned to the base of one of my favorite coconut oil cookie recipes to get me started. I ground oats into a flour and combined it whole wheat flour. Raw sugar adds a moderate sweetness along with the help of some mini chocolate chips. I love walnuts in my chocolate chip cookies so I added those, too.

And the bourbon smoked sea salt? Well that is just a delicious bonus on an already tasty cookie. If you don’t have it, or even smoked sea salt, don’t worry. Just use a 1/2 teaspoon of the salt you normally use in the kitchen. You won’t get the smoky, heavy salted flavor, but it will still be one good cookie. 

I’d love to hear your thoughts on organic palm shortening? Do you like it and what are you making with it?

What you’ll need:

3/4 cup whole wheat flour
1/2 cup oat flour*
1 teaspoon bourbon smoked sea salt
1/2 teaspoon baking soda
1/2 cup palm shortening
1 cup raw sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup mini semi sweet chocolate chips
1/4 cup chopped raw walnuts

How to make it: 

Preheat the oven to 375 degrees F. 

In a medium bowl, stir together the whole wheat flour, oat flour, salt and baking soda. 

To the bowl of an electric mixer, add the palm shortening and then pour in the sugar. Mix on low for 15 seconds and then gradually increase the speed to medium-high. Blend for 2 minutes, until the mixture lightens in color and looks creamy. Scrape the sides of the bowl as needed. Mix in the egg and the vanilla. 

With the mixer on low, gradually add the dry ingredients. Increase the speed to medium and mix until all ingredients are combined, about 30 seconds. Fold in the chocolate chips and walnuts. 

Use a small cookie scoop to transfer generous, somewhat heaping, scoops of cookie dough to a large ungreased baking sheet or a baking sheet covered in a silicone mat. You should end up with about 14 cookies. 

Bake for 10 to 12 minutes, until the edges of the cookies are browned and the centers are firm. Let cool on the baking sheet for 2 to 3 minutes before transferring to a rack to cool completely.

*I make my own oat flour by grinding old-fashioned rolled oats in a small food processor until fine. I then measure a half cup of the oat flour for this recipe.