Chewy Chocolate Chip Cookies
Summer / Fall / Winter / Spring / Bake / Coconut Oil / Dessert / Joy the Baker / Vegetarian /
Chocolate chip cookies are serious business in my house. All of the bakers in my family have their tried-and-true recipes. This recipe uses coconut oil instead of butter and creates a wonderfully plump and chewy cookie. They’re truly irresistible, and no one misses an ounce of butter.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 10 to 12 minutes
Total time: 30 minutes
Yields: approx. 2 dozen cookies
3/4 cup LouAna® 100% Pure Coconut Oil (measured solid), melted and slightly cooled
1 cup loosely packed brown sugar
1/3 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together melted coconut oil and sugars. Let sit for 10 minutes and allow the sugar to absorb some of the oil.
Whisk in egg, egg yolk and vanilla extract, mixing until completely smooth. Add 1/2 cup flour, baking soda and salt, stirring to combine. Add remaining flour 1/2 cup at a time, stirring to bring it together. It may seem crumbly, but continue to stir and it will come together. Fold in the chocolate chips.
Roll 2 tablespoons of dough into a ball and place on prepared baking sheets about 2-inches apart.
Bake for about 10 to 12 minutes, or until just set and lightly browned.
Let cool on the pan for 5 minutes before transferring to a wire rack to completely.
Chewy Chocolate Chip Cookies Recipe photo credit: Joy Wilson and Jon Melendez