Wholesome and Decadent Chocolate Chip Cookies
Hello there! Allow me to introduce myself. My name is Kayle and I’m the writer of “The Cooking Actress”-a (primarily) food blog where I share crave-worthy, mostly from scratch, recipes! In case the name didn’t give it away…I’m an actress-who cooks/bakes! I lived in NYC up until last year when I moved back to my home state of Ohio to be closer to family and prepare for my upcoming nuptials to the main eater of my creations-Michael. And-lucky for me and hopefully lucky for you-I’ll be occasionally popping over here to the Golden Barrel blog to share some deliciousness with all of you! Sound good? Great!
For my first recipe over here I really wanted to use a few different Golden Barrel products. Also, due to the fact that I’m getting wedding ready, I’ve been trying to make healthier versions of my favorite treats. And, with these cookies, I’d say I successfully merged my 2 objectives!
First thing I must say-these cookies contain no butter. They’re made with Coconut Oil (can I get a what-what for healthier fat options!) but WAIT-they don’t taste like coconut, at all. Stay with me on this. These cookies are made using Raw Sugar (I’m all about keeping things as unrefined as possible!) and Supreme Baking Molasses—which combine to create what is essentially extra flavorful dark brown sugar that gives your cookies a bit of extra crunch. Which is delightful.
They have dark chocolate, sea salt, a healthy dose of vanilla, oat flour (which adds texture AND a bit of extra nutrition, which never hurts, amiright?) and really…these cookies just taste like quality. Like you’d buy them from some ultra trendy high-end bakery that uses all natural ingredients so you can feel good about yourself while shoveling cookies into your face. That’s what these cookies are like.
I kid you not when I say these are the tastiest cookies I’ve made in AWHILE. Are they good for you? Well…no. They’re not. Are they better than other butter-laden and refined sugar stuffed desserts? YES! And…seriously…they taste fantastic. Like a classic chocolate chip cookie—but better! The texture is to die for thanks to the oat flour and that fantastic raw sugar and they are FULL of flavor. They taste almost caramelized and nutty and then you get the decadent dark chocolate and the bites of sea salt to jettison them into nirvana territory…oh yes. I loved them. My fiance’ loved them. You’ll love them—I know we’ve just met but…trust me on this. They’re heavenly. You’ll LOVE ‘EM!
Adapted from “Exceptional Chocolate Chip Cookies”
- 1 and 1/2 cups Golden Barrel Raw Sugar
- 3 tbsp Golden Barrel Supreme Baking Molasses
- 1 and 1/8 cups Golden Barrel Coconut Oil 1/8 cup = 2 tbsp
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp Kosher salt plus extra Kosher or sea salt for sprinkling
- 2 cups dark (at least 55%) chocolate chips or chunks
- 2 cups oat flour
- 2 cups all-purpose flour
- Preheat oven to 375 degrees F and prepare a large cooking sheet (spray with cooking spray or line with parchment paper or silpat)--you'll need to do a few batches.
- Using a stand mixer fitted with the paddle attachment (or just a hand mixer), beat together raw sugar and molasses until combined. Beat in coconut oil on medium speed until well incorporated, about 1-2 minutes.
- Beat in the eggs, one at a time, until well mixed. Beat in the vanilla.
- On low speed mix in baking soda, baking powder, and salt. Mix in chocolate (on low speed or by hand.)
- Mix in oat flour until fully combined, then carefully stir in all-purpose flour-do not over mix! (Again, do this on low speed or just mix with a wooden spoon or rubber spatula.) - (to make homemade oat flour, process oats in a food processor until they achieve a fine, flour-like consistency)
- Scoop large rounds of cookie dough onto prepared baking sheet. Sprinkle with kosher or sea salt.
- Bake 9 minutes, until firm around the edges. If desired, sprinkle with more sea salt.
- Cool on sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Eat, eat, eat! Store leftovers in an airtight container for up to 5 days.
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