Coconut Oil Chocolate Chip Cookies
Try this Coconut Oil Chocolate Chip Cookies recipe, or contribute your own.
Try this Coconut Oil Chocolate Chip Cookies recipe, or contribute your own.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- 2 teaspoons cornstarch
- 1 large egg at room temperature
- 3/4 cup white whole wheat flour (you can use regular wheat but it will yield a more noticeable nutty “wheat†taste and firmer cookie)
- 1/2 teaspoon baking powder (i preferâ aluminum free)
- 1/3 cupâ coconut oil at room temperature and soft but n melted
- 1/2 cup brown sugar (use dark for a more intense rich flavor)
- 2 teaspoonsâ pure vanilla extract
- Carbohydrate 4.11917917150305 g
- Cholesterol 17.0176785714286 mg
- Fat 4.77674226280615 g
- Fiber 0.224008932574009 g
- Protein 0.739040476732425 g
- Saturated Fat 2.89992473265829 g
- Serving Size 1 1 small cookie (15g)
- Sodium 92.5992786259118 mg
- Sugar 3.89517023892904 g
- Trans Fat 0.370062053622866 g
- Calories 61 calories
Step-by-step
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the coconut oil, granulated sugar, and brown sugar on medium speed until well combined and smooth, about 3 minutes, stopping to scrape down the bowl once or twice.
- Scrape down the bowl again, then add the egg, milk, and vanilla, and beat until combined.
- Reduce the mixer speed to low, then slowly add the dry ingredients, beating just until the flour disappears.
- By hand, fold in the chocolate chips.
- Cover the dough and chill for at least 4 hours or overnight. (For a shorter chilling time, shape the dough into cookie balls and arrange in a single layer on a cookie sheet or plate and place in the refrigerator for 2 hours.)
- When ready to bake, remove the dough from the refrigerator and preheat your oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silpat mat.
- With a spoon or scoop, portion the dough into small 1 1/4-inch balls and place on the prepared baking sheet, leaving 2 inches between each.
- Bake the cookies for 7 minutes, until the edges are barely golden brown. They will look underdone, but resist the urge to continue baking.
- Remove the pan from the oven and place on a wire rack.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer them to the rack to cool completely.
My Delicious Coconut Oil Chocolate Chip Cookie Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, it's a cherished moment. This recipe for coconut oil chocolate chip cookies became my go-to for those precious moments of calm amidst the chaos. It's not just about the delicious taste; it's about the comforting aroma that fills my kitchen, the quiet satisfaction of creating something from scratch, and the joy of sharing these warm, gooey cookies with my family. They absolutely adore them, and that's the best reward of all.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed – just a handful of pantry staples that are likely already in your kitchen. The coconut oil adds a subtle, delicate sweetness and a slightly chewy texture that elevates these cookies above the ordinary. I’ve experimented with different types of chocolate chips – dark, milk, even white chocolate – and each variation produces a uniquely delightful result. But my personal favorite remains the classic semisweet chocolate chips. Their rich, bittersweet flavor perfectly complements the subtle coconut notes and the sweetness of the brown sugar.
One of the things I love most about baking is the process itself. There’s a certain meditative quality to creaming together the butter and sugars, a rhythmic beat that calms the mind. The act of gently folding in the chocolate chips is a quiet moment of mindfulness, a small respite from the daily demands of work and family. And the anticipation of the warm cookies emerging from the oven, their edges just slightly golden, is pure joy. It’s a small ritual, a little act of self-care in a busy life, that leaves me feeling refreshed and ready to tackle whatever challenges the day may bring.
The aroma of these baking cookies fills my home with warmth and happiness. It's a scent that instantly transports me back to my childhood, to simpler times filled with the comforting presence of my own mother in the kitchen. These cookies are more than just a dessert; they are a connection to the past, a cherished tradition passed down through generations. They are a reminder that even in the midst of a busy life, there’s always time for a little bit of sweetness, a little bit of love, and a lot of delicious cookies. The subtle hint of coconut adds a unique flavor that sets them apart, elevating them beyond the typical chocolate chip cookie to something truly special.
Baking these cookies is a therapeutic experience. The process itself is incredibly calming. The precise measurements, the careful mixing, the precise baking time – it all contributes to a sense of order and control in a world that often feels chaotic. This recipe is my escape, a small island of peace and quiet in my otherwise hectic schedule.
Beyond the personal satisfaction of baking, these cookies are also a perfect treat to share. Whether I'm bringing them to a potluck, sharing them with neighbors, or simply enjoying them with my family, these cookies always bring a smile to everyone's face. The warm, gooey center and slightly crisp edges are a perfect balance of textures, making them irresistible to both young and old.
This recipe isn't just a set of instructions; it’s a journey, a culinary adventure that brings me joy and allows me to connect with my family in a meaningful way. And that, more than anything, is what makes these coconut oil chocolate chip cookies truly special.
