Soft And Chewy Chocolate Chip Cookies With Coconut Oil
I love home made chocolate chip cookies, but most of us know how much butter you need to make soft, chewy and delicious cookies. So I decided to reduce the amount of butter in my recipe and add some organic coconut oil.
I can promise you, even with less butter the cookies are just as good. And you won’t taste the coconut oil in them. The only thing is that they are not as soft as butter only based cookies, so if you have a problem with it, just use butter only.
By the way, this is a great, easy recipe if you want to surprise your mom for Mother’s Day with fresh baked cookies.
Kirkland Signature Chocolate Chips:
- 2 1/4 cups flour
- 2 eggs
- 1 tsp baking soda
- 1/8 tsp salt
- 10 tbsp butter
- 6 tbsp coconut oil
- 1 tsp vanilla
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 cups semi-sweet chocolate chips
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using hand mixer) cream together butter, coconut oil, brown and white sugar. Add vanilla and mix until evenly distributes. Add in eggs and beat until well combined.
- Add flour, baking soda and salt and mix on low speed just until combined.
- Scrape the sides of the bowl and add chocolate chips. Beat on low speed until evenly distributed, but do not over mix.
- On a large plate/tray, using an ice cream scoop or a cookie scoop, scoop dough onto the sheets. You'll get between 12 and 15 scoops out of this dough. Using your palm, flatten slightly the cookies.
- Cover with plastic wrap and put in the freezer for 10-20 minutes. The reason I suggest that you chill the cookies before baking is that if they are not chilled, they will spread and bake thin and flat.
- Line baking sheets (you can use Silpat ) and transfer cookies , leaving enough space between them.
- Bake on 375 F for 11 minutes. Edges should be set and tops of cookies should be just set or slightly undercooked.
- Allow cookies to cool on the baking sheet for 5-10 minutes and enjoy!
For this recipe in Bulgarian, please click here.