Are you guys ready for Easter? Do you have your menu all planned out? I don’t! Turns out we are hosting dinner here with family, so I better get with it. You can guarantee it’ll be a super simple and not-quite traditional Easter meal.
So while on many other food blogs you’ll find great Easter ideas, today I give you cookies. There’s always a place for cookies, right? Even on Easter.
You might just hate me when I tell you I used coconut oil, again. But, I’ve also made them with butter ( I’ve made them, oh I don’t know, three times in the last week and a half!) and both ways taste great. The ones with coconut oil definitely take the cake though.
And speaking of cake…these cookies are super soft and a little cake-y, thanks to a little cake flour I threw in. Have you ever used it in cookies? I loved the texture it gave these cookies. Thick and soft, just a little chewy.
I mean, just take a little look…
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup cake flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups dark chocolate chips
- Preheat oven to 350.
- Melt the coconut oil in the microwave and let cool for 3-5 minutes.
- In the bowl of a stand mixer, beat the coconut oil and sugars together until creamy. Beat in the eggs and vanilla.
- In a medium bowl combine flour, cake flour, cocoa powder, baking soda, baking powder, and salt. Stir in to wet ingredients. Fold in dark chocolate chips.
- Using a cookie scoop, scoop dough on to parchment lined baking sheets and bake for 8-9 minutes. Let cool for several minutes before transferring to a cooling rack.
- If using butter instead of coconut oil, you do not need to melt it.