You guys! It’s been almost three months since I last shared some cookies with you! Eleven weeks to be exact. That’s 77 days!
I’m shocked. Not sure how I let this happen. I’m typically a cookie making machine.
Maybe it’s been the lack of desire to turn on the oven. Or maybe it’s just because I’ve been eating so much ice cream all summer. (Speaking of which, have you voted for my Raspberry Honey Scone Ice Cream I created for Private Selection. I’d sure love your vote:)
Whatever the reason…cookies made a comeback in my kitchen last week.
I suddenly had the craving for warm chocolate chip cookies. The drop-everything-you’re-doing-and-get-baking kind of craving.
So I whipped up some classics with a slight twist- coconut oil chocolate chip cookies. Ate ’em all. Made ’em again two days later. Loooove them!
Thick and gooey centers, slightly crispy edges, oober chocolatey and of course, coconutty. We’ll make these over and over again. And maybe smash some ice cream in between them next time:)
- 1/2 cup coconut oil
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup chocolate chips (semisweet or milk chocolate)
- In the bowl of a stand mixer, beat coconut oil and sugars together until fluffy. Beat in egg and vanilla.
- Preheat oven to 350.
- In another bowl combine flours, baking powder, baking soda, and salt.
- Slowly mix into wet mixture. Stir in chocolate chips.
- Scoop by rounded tablespoon onto a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes.
- Let cool for several minutes before transferring to a cooling rack.