December 22, 2010 by buttermilkbaker
Good evening! Today was filled with last-minute Christmas shopping and future-job-searching (graduation is fast approaching…eesh) and when the day was over, I only wanted one thing: cookies.
In between the Xmas shopping and the career search I managed a quick trip to Central Market, a massive grocery store with everything you could ever, ever want and more. While perusing the aisles I kept kicking myself for not brining my camera…there was a full WALL of Justin’s nut butters. Snagged a fresh jar of Maple Almond, so pumped!
Another great find was this coconut oil. A lot of my fave bloggers have begun using this rich oil as an alternative to canola/olive oils or butter/shortening in their recipes, and they’d all raved about the delicate texture it lent to pastries in particular. I found this recipe for coconut oil based chocolate chip cookies and went to town!
This recipe has a lot of ingredients, yes, but the batter comes together suuuper quickly. I have to say I’m missing my beautiful KitchenAid stand mixer while at home, but we’ve got a handy dandy pair of Cuisinart hand beaters which did the trick just fine!
Step 1: Cream the oil + sugars
Step 2: Add the eggs and vanilla and beat until smooth
Step 3: Add the dry ingredients (the flours, salt, baking soda and powder, and whatever add-ins your heart desires)
The dough will be thick and a little crumbly (thanks to the coconut oil), which makes for a lighter, more delicate cookie
I thought the addition of sweetened coconut would pair well with the subtle coconuttiness (new word) of the coco oil in the batter
A note on size: these are 1/4 cup cookies–I love a big, fat cookie and I’ve found (through much experimenting, trust me) that 1/4 cup is the best size. As far as I can tell, LadyJayPee at Eating, Etc. (where I found the original recipe) made her cookies small and thin, producing a crispier texture. If you’re a fan of crispy cooks, I’d say use the tablespoon measure for your dough balls, and if you’re a fan of the softer, fluffier, doughier variety, go for the 1/4 cup!
I let these bake for about 14 minutes at 375 degrees. I pull them out when they look a little underdone, because (a) they harden up as they cool, and (b) they actually continue cooking on the hot baking sheet, so I do this to avoid over-baking. There’s nothing I hate more than an over-baked cookie! I look for signs of light browning around the edges of the cookies as the cue to take ’em out!
The toasted coconut + chocolate chips + chopped pecans + buttery dough = absolute heaven. Seriously one of the best cookies I have ever eaten.
Going in my go-to pile.
Here’s my recipe:
Coconut Oil Chocolate Chip Cookies
Yield: 16 fat cookies, 24 small cookies, Prep time: 20 mins, Bake time: 14 mins
1 scant cup cold-pressed extra-virgin coconut oil
3/4 cup turbinado sugar (or regular brown sugar)
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cup AP (all-purpose) flour
1 1/2 cup WW (whole wheat) flour (pastry would work well, too)
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt (I used coarse and it was too strong–I recommend using 1/2-3/4 tsp)
Add-ins of your choice: I threw in as much sweetened coconut, chopped semisweet chips, and chopped pecans as I wanted (just eyeball it–there are no rules when it comes to cookies)