Chocolate Chip Cookies
Summer / Fall / Winter / Spring / Adrianna Adarme / Bake / Coconut Oil / Dessert / Vegetarian /
A spin on the traditional chocolate chip cookie, this version has a perfect crumble with the addition of coconut oil, dark chocolate chunks and hearty oats. Serve warm with a tall glass of milk.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes
Yields: 14 to 16 cookies
2 1/2, plus 2 tablespoons, cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon salt, plus more for garnish
1 cup old-fashioned oats
1 cup LouAna®
100% Pure Coconut Oil, room temperature
3/4 cup packed light brown sugar
1/2 cup white granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces dark chocolate chunks
Preheat your oven to 350 degrees F. Line a baking sheet with parchment and set aside.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt and old-fashioned oats.
In the bowl of a stand-up mixer, with the paddle attachment, add the coconut oil, brown sugar and white sugar. Cream the coconut oil and sugars together until light and fluffy, about 3 minutes. Crack one egg in at a time, fully incorporating each one. Pour in the vanilla extract and mix once more. In two batches, fold in the dry ingredient mixture until no flecks of flour are visible. Next, fold in the dark chocolate chunks. Transfer the dough to the refrigerator to chill for 15 minutes.
Using a #8 ice cream scoop, drop mounds of cold dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Transfer to the oven to bake for 12 to 14 minutes, until the edges are lightly golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a cooling rack. Repeat the baking process with the remaining cookie dough.
Chocolate Chip Cookies Recipe photo credit: Adrianna Adarme