These cookies are really good. So good that I’ve made 3 batches in the past couple of weeks. Part of that was due the fact that I was trying to perfect the recipe, yes, but even the less than perfect batches still were pretty amazing.
I finally bought some coconut oil about a month ago and I love the stuff. It adds a very subtle but refreshing flavor to foods. If you don’t like the taste of coconut, no worries, these cookies don’t taste like coconut. The coconut oil compliments the bitter-sweet chocolate very well. Jason doesn’t like coconut but he has been annihilating these cookies!
One thing I find difficult about making cookies from scratch is getting the right ratio of fat/wet ingredients to flour/solid ingredients. If you don’t measure carefully the shape/texture of your cookies can vary pretty dramatically. The first time I made these, I used too much oil and they flattened out a lot in the oven. The second time, I had the opposite problem – not enough oil and they hardly changed shape at all and were a little dry. Finally, batch #3 I was very careful to measure accurately and they came out perfectly! I guess I’m a baking goldilocks. I should note that the first two batches still tasted really good which is what prompted me to want to perfect them :)
One nice thing about the coconut oil is that you don’t have to worry too much about it melting like you do with butter sometimes, as long as your kitchen isn’t warmer than 76°f, which is the melting point of coconut oil. If it is warmer than 76°, you may have to keep it in the fridge then work relatively quickly like you would with butter, or put the dough in the freezer a few minutes before baking to let it set up a bit.
Recipe adapted from Plain Chicken’s Coconut Oil Chocolate Chip Cookies
Chocolate Chip Cookies with Coconut Oil
|Prep time||15 minutes|
|Cook time||12 minutes|
|Total time||27 minutes|
- 6 tablespoons coconut oil (or 1/4 cup + 2 tablespoons)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup + 2 tbs flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups chocolate chips
|1.||Preheat oven to 350°f|
|2.||Beat solid coconut oil and sugars well then mix in eggs and vanilla.|
|3.||In a separate bowl, mix flour, baking powder and salt. Add half of the dry ingredients to the wet and mix until wet. Add the remaining ingredients and continue mixing until combined, then fold in chocolate chips|
|4.||Scoop 2 tbsp spoonfuls of dough onto sheet, about 2" apart. Bake for about 12 minutes, or until bottoms start to brown.|