Monday, November 24, 2014

Coconut Oil Chocolate Chip Cookies

Two full disclosures that aren't necessary for this post (but that I feel like sharing anyways):
  1. I was originally planning on sharing (another) squash recipe here today as one final fall recipe before December/winter/holiday sweets season (that's a thing, right?). It was going to be butternut squash (finally!), and I really did make it this weekend, but what I did is so easy and kind of boring actually. Peel it, dice it, cover it in oil, salt, pepper, cumin, brown sugar (aka whatever toppings you want) and roast at 400 for about half an hour (until tender). Done. Tasty, but I'd rather share something a little bit more interesting until I do something other than just roast a squash.
  2. These cookies took several attempts to get the texture right, so I'm not going to laud them as the best cookies ever. If you're looking to cut out butter from your diet, or want to try something new, or if you really like coconut (like my boyfriend), definitely try these. If you have a strong cookie game already, stick with what you know. These are cookies, not wedding cakes. We're not trying to impress anyone here, just trying to get maximum comfort out of flour and sugar.
Okay, now for the recipe. It's almost exactly the same as your traditional chocolate chip cookie recipe, just with coconut oil instead of butter. Coconut oil is solid at room temperature, but melts easily (like butter), so it's conducive to cookie making. Based on my various attempts at not having flat cookies, the trick here is to start with soft/melted oil for the mixing, but then refrigerate the dough for about half an hour before spooning onto the cookie sheets. Then the cookie stays together instead of spreading out and you end up with a chewy bit of perfection. The dough also refrigerates well for several weeks.

Coconut Oil Chocolate Chip Cookies
(Recipe is from Sweet Treats & More. Changes in parenthesis mine.)
1/2 c coconut oil (I nuked it so it was slightly runny.)
1/2 c brown sugar
1/2 c white sugar
1 egg
1 tsp vanilla
1 1/2 c flour (I used only all purpose instead of half whole wheat and half all purpose.)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips (I used dark.)

In a large bowl, beat together coconut oil and sugars. Add egg and vanilla, beat until well combined.
In another bowl, combine dry ingredients (except chocolate).
Gradually add dry ingredients to wet mixture until combined.
Add chocolate chips.
Refrigerate dough for about half an hour. Preheat oven to 350.
Scoop dough by rounded tablespoons onto baking sheet.
Bake for 10 minutes. Let cool and transfer to wire rack. Or serving plate. Or straight to mouth.

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