Coconut Oil Chocolate Chip Cookies.
Nothing about that sentence sounds off putting.
I decided to filter through my pins I have saved on my “food to make” Pinterest board. I had bought a jar of coconut oil a while back, but have only used it once.
I spent some time browsing through my Pinterest board and decided upon these cookies (courtesy of this blog). I already had all of the ingredients so it was fate!
Any chance I get to use my kitchen aid mixer, I take it. That thing is like my baby. In fact, when I moved back to New York from Charlotte, it rode in the backseat. This, books, and my cat are all very important to me and yes, I realize that I am a huge dork.
This cookie recipe was no different from any other chocolate chip cookie recipe. Just subtract butter and add the coconut oil.
Here is a list of what you will need:
- 1/2 cup coconut oil, softened (not melted)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
The original recipe stated that this will make 12 cookies. I made 24. Obviously I messed up and made smaller cookies. Honestly, I don’t know what I was thinking.
- Preheat oven to 350ºF.
- Use the paddle attachment in a stand mixer to cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
- Mix in the flour, cornstarch, baking soda and salt, and beat until combined. Fold in the chocolate chips.
- Scoop cookie dough on to un-greased cookie sheet, 2 inches apart. Bake for 9-10 minutes until the edges are set. Transfer to a wire rack to cool completely.