OK...not exactly a healthy or light recipe...but I have made this chocolate chip cookie recipe now 5 times in the past few weeks...yes five...it's that good. Maybe they are a bit healthier than traditional chocolate chip cookies because coconut oil is the fat component in these wonderful cookies instead of butter. What I've learned about coconut oil is that although it is high in saturated fats...the fat chains are different ( smaller) from those found in animal fats, and are processed more efficiently by the body. You can read all about Coconut Oil HERE on Prevention RD, as Nicole, a registered Dietician answered my question about this fat. All I know is that this cookie is fabulous in texture and taste. The coconut oil ( depending on the brand you use ) can impart a slight coconut flavor to the cookie. If you like coconut, it is really a pleasant surprise.
In the five times I've made this recipe in the past month, the batches I made with coconut oil that was almost tasteless, did not leave the cookies with any coconut flavor and you couldn't tell the coconut oil was in there. I made other batches with Trader Joe's Organic Virgin Coconut Oil, and it DOES impart a light coconut flavor...so whether or not you get the coconut flavor from the oil depends upon the oil you use.
I also made a batch with some added toasted coconut and traded out part of the flour for whole wheat. My family unanimously decided just the plain cookies made with all AP flour were the best tasting.
The cookie, thanks to brown sugar exclusively as a sweetener, is soft and chewy on the inside and slightly crisp on the outside...but after they are stored in a closed container, the cookies go all soft and chewy.
The best part? you don't have to wait for your butter to soften...lol
I give very few recipes the title of "THE BEST"...but this one has definitely earned this honor.
THE BEST Chocolate Chip Cookies!
Servings - approx. 40 Serving Size - 1 cookie Points Plus per Serving - 3 Points +
Calories - 109.1, Total Fat - 5.5g, Carb. - 17.3g, Protein - 1.2g, Fiber - 0.6g
1/2 cup coconut oil
1 cup + 1 TBS brown sugar, packed
2 large eggs, room temperature
1 TBS. pure vanilla extract
1 3/4 cup all purpose flour ( you can sub part of the flour for whole wheat)
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
12 oz. semisweet chocolate chips
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or use silpat.
2. In large bowl, beat together the coconut oil and brown sugar with mixer. Add in the eggs and beat until fluffy. Add in the vanilla extract.
3. In med bowl, combine the flour, baking soda, salt and baking powder with whisk. Mix the flour mixture into the coconut oil mixture with a wooden spoon until all the flour is incorporated. Add in the chocolate chips and mix well.
4. Drop by rounded TBS onto prepared baking sheets. ( I used a cookie scoop ) Flatten the balls a little with your fingers, if desired before baking. Bake for approx. 8 - 10 minutes or until slightly browned around the edges. Let rest on cookie sheet for a few minutes before removing to rack to cool completely. Store covered.
I want to give credit to the original site I found this recipe off of...although truth is, I altered it quite a bit. The problem is, this site didn't have a print option, and I had to copy and paste and don't have the original link. I will need to go back and see if I can find it and then I will add it.
Honestly, I will say it again...my NEW go to chocolate chip cookie recipe...Soooo good!
Want more chocolate chip cookie recipes? Give Chocolate Chunk Walnut Cookies from A Flavor Mosiac a try!