Coconut Oil Chocolate Chip Cookie Recipe

I took this picture with my phone because I broke my SD card. How on earth did that happen!?!?

In the not-so-mega-blizzard (in the Philly area, at least), I promised my kids, who were home due to an early dismissal from school, that we would make cookies. I just wanted to turn on the oven and warm up the kitchen, honestly. Of course, I wanted to experiment. Could I replace shortening in a recipe with coconut oil? It's solid at room temperature and melts easily, just like the hydrogenated oil, but without all that artery-clogging ick.

Despite the groans of my kids, they decided to indulge my cookie-making-purism and I rested the dough in the refrigerator for 24-hours before baking (this helps the sugar fully melt, the gluten to rest, and the once former solids to solidify again [something that I have found in egg-free baking to be very important to getting cookies that don't overly spread]). Turns out, we never got the blizzard here. Barely even a dusting of snow! The kids who were so looking forward to spending the day at home, had to drag themselves to class. But, at least, they had cookies to look forward to when they got home!

I was a bit worried that the cookies would taste too much like coconut because the batter really smelled coconut-y and they even smelled super tropical while baking. The taste, however, was not in the least bit coconut-y! Once the cookies set, they had a great texture (cakey, yet dense and chewy, crispy on the outside) and held up really well. The experiment worked and it was delicious!

Note: I used Trader Joe's organic, virgin, cold-pressed and unrefined coconut oil. 

Coconut Oil Chocolate Chip Cookie Recipe
egg-free, vegan-friendly, makes about 36

Ingredients

  • 1/2 cup butter or vegan butter
  • 1/4 cup coconut oil
  • 1/2 cup packed brown sugar
  • 1/2 cup evaporated cane sugar
  • 1/2 cup full-fat unflavored or vanilla yogurt (I used coconut yogurt. If you don't have, use 2 flax eggs.)
  • 1 TB real vanilla extract
  • 1 3/4 cup AP Flour (I used organic!)
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 tsp salt
  • 2 cups of semi-sweet chocolate chips (You could use a mix of chocolate--dark and semi-sweet.)
  • optional: Kosher or flake sea salt for a light sprinkling on top of the cookies. Just a couple of flakes for each cookie!)


Directions

  1. In an electric mixer with a paddle attachment, combine butter and sugars and beat until creamy. Add vanilla and coconut oil, beat until fully mixed. Add yogurt and mix again.
  2. Sift together flour, baking soda and powder. Add salt. Add the dry mix in batches to the wet mix until jus combined. 
  3. Fold in chocolate chips.
  4. Chill dough overnight, covered.
  5. Next day, preheat oven to 350 degrees F and line a cookie sheet with parchment paper. 
  6. Scoop out cookie dough in rounded tablespoons and place about 2" apart on prepared cookie sheet. Do not flatten! If using a salt sprinkle, now is the time to do it! You just need a very, very small amount.
  7. Bake for 9-10 minutes. The center of the cookie should appear slightly (slightly!) undone, but there should be spots of brown on top as well (I learned this trick from the sweet Doron from Sticky Finger's fame). Let chill on sheet for about a minute and then transfer to a wire rack. I totally think they are the best when they have fully chilled and set, so try to resist eating them when they are still warm! Trust me!

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