Since discovering coconut oil, I have truly been amazed by this product.
In our house, coconut oil is used to soothe burns, moisturize dry skin, and of course add a special touch to meals and baked goods.
I've used coconut oil in granolas, oat bars, and as fat source when cooking, but never in chocolate chips cookies...until today.
You guys. I kid you not, these are the best cookies I've ever had.
Call me crazy for saying this, but I may never use butter again.
FOR THESE COOKIES.
Let's be clear, I'm not giving up on butter. But I am SO much more pleased with the cookie coconut oil puts out vs. butter.
These are not your light, airy chocolate chip cookie either. The oil makes them hearty, moist, and dense which I LOVE. And even though I really really love coconut, these cookies do not have an overwhelming coconut flavor. It just adds a little spark :)
Perfectly paired with an ice cold glass of coconut milk!
Make these and have a happy Saturday!
Coconut Oil Dark Chocolate Chip Cookies
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut oil, melted into liquid form
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda.
- In a separate bowl, stir together coconut oil, sugars, vanilla extract, and egg.
- Stir flour mixture into sugar mixture until combined.
- Stir in chocolate chips.
- Roll dough into 10 balls (dough will seem oily and you may have to press the chocolate chips into the dough for them to stay).
- Place dough balls on cookie sheets and bake for 10-15 minutes, or until slightly golden brown around the edges.
- Let cookies cool on cookie sheet for 5 minutes before transferring to a cooling rack.