I know you're not supposed to mess with a good thing, but sometimes you just at. I mean, I thought I found there the perfect age to cookies with chocolate chips, then I found even better. It is hard to think of a way to improve the chocolate chip cookies at all, but I can tell you that this recipe really? There is something about the use of coconut oil that just sends these over the edge. They are so good, that I did two days in a row, and both 2 lots dozens were polished off almost immeadeatly. (Do not worry we had help.)
The coconut oil adds a wonderful rich flavor, and makes the texture of biscuit puffier well that when I make them with butter. (They spread a lot less too.) An extract key coconut improves the flavor a bit more making the overall taste so unique and delicious. The texture is perfect with cracked edges, a soft and fluffy center and a perfectly round shape and fluffy.
Now that I know how wonderful coconut oil was in the cookies, I can not wait to try it in other baked goods. Any suggestion? I like to use healthy fats and switching up from pounds of butter I spend a week. Coconut oil is my new favorite thing !!
- 2 cups flour
- ½ cooking tea powder
- ½ teaspoon salt
- ¾ cup virgin coconut oil, melted and cooled slightly
- ⅓ cup white sugar
- 1 cup brown sugar
- 1 egg and 1 yellow room temperature
- extract 2 tsp vanilla
- ½ extract coconut c
- 1 cup semi-sweet chocolate chips
- Preheat oven to 325.
- in a small bowl whisk together the dry ingredients. Put aside.
- In a large bowl, use an electric mixer, beat coconut oil and sugar. (Or mix by hand.) Add the egg and yolk and extracts and mix until smooth and creamy. Slowly add the flour mixture and mix until combined (do not over mix.) Stir in chocolate chips.
- Roll dough into 1½-inch balls and place 2 inches apart on parchment or cookie sheet lined silpat. Bake for 12-14 minutes or until the edges are set and cookies are slightly golden.- do not overcook!
- Cool the cookies for 5 minutes on a cookie sheet and then transfer to a wire rack.
Recipe slightly adapted Culinary Adventures Tracey via How Sweet It Is. (At suitable origin Illustrated cooking.)