Lane and I are making big changes to our diet for our health and the environment – but that doesn’t mean we have to give up everything! A couple cookies never hurt anyone…right? Although you will have a hard time limiting yourself to only one or two of these salty chocolate chip cookies – they are so delicious.
There is something some amazingly complex and wonderful about the combination of salty and sweet. Or savory and sweet. It’s really one of my favorites. Like the combo of sweet potatoes and savory beans. Or salty chocolate chip cookies. Delish!
But, if salty and sweet is not for you, don’t worry. These cookies can totally be made without the salt. They won’t be as yummy (IMO) but they will still be the best chocolate chip cookies you’ve ever had.
The key here is to make sure that you use both types of sugar (brown and white) and both types of fat (shortening and butter). The brown sugar helps keep the cookies chewier and prevents them from becoming brittle and hard after they have sat out a bit. And the shortening/butter combo gives the cookies enough fat to mix together without overwhelming you with a butter taste.
And since it’s the start of September in what has been one of the craziest/worst/most ridiculous years ever I think we all deserve a little treat. AmIRight? Seriously, raise your hand if you thought we would still be dealing with this coronavirus mess in SEPTEMBER! Definitely not me. Let’s be honest. We all need some salty chocolate chip cookies in our lives.
I like to make our salty chocolate chip cookies with whole wheat flour and then pretend like that makes them healthy. I know I live in a delusional fantasy and I’m totally OK with that. I’m happy here, ya know? I get to eat my cookies and have them too. But you can absolutely sub in regular flour.
I have not tried gluten free cup-for-cup flour with these cookies, so I’m not sure how that would work. My concern would be the cookies crumbling. If you are interested in a gluten free version of these cookies I would suggest making the peanut butter cookies, and adding in chocolate chips and tiny bit of salt (since the PB will make them salty already). I’m thinking maybe 1/2 a teaspoon of salt for the PB cookies and go from there.
Salty Chocolate Chip Cookies
- 1/2 c shortening
- 1/2 c butter softened
- 1 c brown sugar
- 1/2 c white sugar
- 2 bananas mashed
- 1 1/2 t vanilla
- 2 1/4 c flour
- 1 t baking soda
- 1 1/4 t salt
- 2 c chocolate chips
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In a stand mixer, or with a handheld mixer, cream together shortening and butter. Add in brown sugar and mix until combined. Add in white sugar and mix until combined.
- Add in mashed bananas and mix until combined. Add in vanilla and mix until combined. Set aside.
- In a medium bowl combine the flour, baking soda, and salt. Add to shortening mixture and mix until just combined. Using a mixing spoon stir in chocolate chips.
- Scoop out cookie dough by the tablespoon on to the baking sheet. Bake for 8 to 10 minutes, or until done (lightly browned on the edges and firm in the middle). Enjoy!
Happy September – hopefully 2021 will be here soon!
If you make these salty chocolate chip cookies…
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