Coconut Chocolate Chip Cookies
I bake cookies just about every weekend. Before you get all, “Hey, Martha Stewart! Look at you!” on me, realize that baking cookies from scratch is just about one of the EASIEST home bakery things on the planet.
I don’t consider myself a baker, by any stretch of the imagination. Muffins and zucchini bread, I can manage. Pies with pre-made pie dough from the fridge section of the grocery store? Check.
That’s about the extent of my baking; I’m better with savory things that don’t require exact measurements.
Except for cookies, which for some reason, I find ridiculously simple to make, and virtually fail proof—even when measurements aren’t exact!
And they’re so much better than the store bought options. Seriously.
I made these coconut chocolate chip cookies one day when I realized I was out of butter.
I know. How is it possible to EVER be out of butter? Ridiculous.
But, I was, so I Macgyvered the recipe.
Coconut oil makes a great substitution for butter, especially if you like crispy edges that melt in your mouth. Mmm…
And, the coconut flavor is subtle! So if you’re a coconut freak you can always add some toasted shredded coconut to the dough for an extra punch. I liked these without.
Because coconut oil has a lower melting temp than butter, you need to chill the dough in the fridge for a bit before baking. If you skip this step you run the risk of melted pools of coconut chocolate chip cookie wafers. Probably still yummy, but definitely not awesome.
These? Are awesome.
- 3/4 cup coconut oil (room temp; not liquid)
- 1/3 cup powdered sugar
- 1/3 cup light brown sugar, packed
- 1 egg, room temperature
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 ounces semi-sweet chocolate chips
- Preheat the oven to 375°F.
- Using a mixer, cream the coconut oil, powdered sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the egg and continue mixing until it’s just combined.
- Add the flour, baking soda and salt to the egg mixture, and continue mixing everything for about 30 seconds, or until the dry ingredients are fully incorporated. Fold in the chocolate chips.
- Chill the bowl in the refrigerator for 5 minutes.
- Drop the cookie dough (I used my hands) in teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2″ between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.
- Remove the baking sheets from the oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool completely.