Foodie Friday – Coconut oil chocolate chip cookies

I made coconut oil chocolate chip cookies in my 15th chocolate chip cookie variation, but I wasn’t completely satisfied. So a couple of weeks ago I gave it another shot, using my perfect chocolate chip cookie bar recipe as a base. But it took two attempts to get these right. The first batch turned out really oily. I wasn’t sure whether too much coconut oil or too little flour was the culprit, so I slightly tweaked both ingredients the next weekend when I made some more. And I think I hit the jackpot! These cookies are chewy, chocolately, and delicious. You wouldn’t know they were made with coconut oil in place of butter unless someone told you because the coconut flavor isn’t obvious. I’m tempted to add some toasted shredded coconut to these next time (and maybe even some coconut extract for triple the coconut). So if you’re looking for a healthier cookie variety that still tastes like a classic chocolate chip cookie, this is a good place to start!

INGREDIENTS:
Scant 1/2 c coconut oil (6-7 Tbsp or so)
1 c light brown sugar, packed
1 egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 c all purpose flour
1/2 c semi-sweet chocolate chips
1/2 c milk chocolate chips

DIRECTIONS:
Place the coconut oil in a large bowl. If necessary microwave the coconut oil for 10-15 seconds until it’s the consistency of softened butter. My apartment is cold so this step is definitely required. Add the sugar to the bowl and cream together with the coconut oil. I used a wooden spoon and a lot of elbow grease to do this, but I suspect an electric mixer would do a better job. Add the egg and vanilla and beat/stir until combined. Add the baking soda, baking powder, salt, and flour and stir until almost combined. Fold in the chocolate chips which should help incorporate the rest of the flour. Press the dough into an 8×8″ pan lined with aluminum foil and coated with cooking spray. This makes of easy removal from the pan when the cookies are cool and less dishes to wash later. Bake at 350 deg F for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!

Based on Averie Cooks’ Coconut Oil White Chocolate Cookies and My Perfect Chocolate Chip Cookie Recipe.