I love a good chocolate chip cookie, but who doesn't? Recently I have been interested in coconut oil. I've heard such wonderful things about it, everything from how great it is to cook with to the possibility of whitening your teeth. While I don't know about the latter, it is quite wonderful on toast.
I wanted to do some baking over the weekend and since I now have a giant jar of coconut oil sitting in my pantry, I decided to see what I could possibly bake some of it into. Chocolate chip cookies were among the first recipes to pop up and my mouth immediately started watering looking at the fluffy little circles of chocolatey coconut goodness. Done.
Several of the recipes I skimmed recommended melting the coconut oil before mixing it into the dough and warned that it would then need to be chilled before baking so as not to create a crispy cookie puddle in the oven. I'm no expert, but I didn't think the coconut oil would be too challenging to work into the dough as a solid so the search continued. I found a recipe that didn't require melted oil, and swapped out dark brown sugar for light brown sugar since I didn't have any on hand. I didn't mind or notice the switch so feel free to use whichever you prefer or currently have in your pantry.
These cookies came out so wonderful. You cannot really taste the coconut oil in them, but they are light and fluffy and delicious none the less. I will be making these again and again.
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Preheat the oven to 350°F and grease a baking sheet or two.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix coconut oil and sugars until well combined. This will be easier if you're using an electric mixer. I did it by hand so it took a little longer.
Once combined add egg and vanilla extract. Stir.
Slowly fold in the flour mixture until well combined. Add chocolate chips.
Using a tablespoon, scoop dough and roll into a ball and place on baking sheet, leaving about two inches between each cookie.
Bake for 9 minutes or until edges turn golden brown.
Let stand for a few minutes and enjoy!
Yields 16 to 20 cookies depending on size. I made smaller cookies and ended up with thirty!