Coconut Oil Chocolate Chip Cookies
User Reviews
4.8
18 reviews
Excellent
Coconut Oil Chocolate Chip Cookies
Report
Coconut Oil Chocolate Chip Cookies are dairy-free with just a hint of coconut flavor but all of the taste and texture you love in a chocolate chip cookie.
Share:
Ingredients
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/4 cups bread flour 159 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 1 cup coconut oil virgin, at room temperature (solid
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups brown sugar lightly packed
- 2 egg large plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate use dairy free if needed, chips
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine the flours, cornstarch, baking soda, baking powder, and salt.
- In the bowl of an electric mixer on medium-high speed, beat the coconut oil, granulated sugar, and brown sugar until very well combined, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
- For best taste and texture, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
- Using a large (3-tablespoon size) spring-loaded scoop, drop balls of dough onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
