Wednesday, May 20, 2015

Coconut Oil Chocolate Chip Cookies

These cookies were very good- just soft enough, with a tiny coconut flavor, easy to make.... just tasty and an easy recipe to make.  The kids loved them too, although they're not all coconut fans. I used mini semi-sweet chips and real whit chocolate chips in these.  It only makes about 15-20 cookies, so double it if you want more than that.  (I made mini cookies with this recipe, so mine made about 30... maybe.  I don't think I counted.  But it was more than 20.)
Coconut Oil Chocolate Chip Cookies
adapted from Culinary Couture 

1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup semi-sweet chocolate chips (or a mix of baking chips)

1.  Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper and set aside.  In a medium sized bowl, whisk together flour, baking powder, and baking soda. Set aside.

2.  In another bowl, using an electric hand mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well-combined. Gradually pour in dry ingredients, beating until well-incorporated after each addition. Fold in chocolate chips.

3.  Using a medium cookie scoop (about 1 and 1/2 tablespoons), scoop out balls of dough onto prepared cookie sheets, spacing them 2 inches apart from one other. (Can use a smaller scoop for mini cookies- that's what I did).

4.  Bake for 9 minutes, or until edges are just starting to turn light brown. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
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