This is my second test recipe with coconut oil. I have to say: these cookies are wonderful!! They are the perfect chewy consistency! The coconut oil replaces butter. And, if it's needed in your house, use dairy-free chocolate chips to make the cookies totally dairy-free. Seriously wonderful recipe, will be repeated often in this house!
- 1/2 cup coconut oil, softened but not melted
- 1/2 cup brown sugar, packed
- 1/3 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined. Fold in the chocolate chips until just combined.
Shape the dough into balls and place on a plate. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350. Place chilled dough balls on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are just set. (The centers may look slightly undercooked.)
This recipes makes about 18-24 cookies, depending on size of cookies. They can store in an air-tight container for up to 1 week, or in the freezer for 3-4 months.
Chewy chocolate chip cookies, what's not to like!
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