You will have to excuse me if I'm a little obsessed with Coconut Oil. Seriously, to me it's like butter you can store in your cupboard. For the most part it stays nice and solid, even at room temperature. Of course, when the heat index hits over 95 degrees, it does turn to liquid...but that's ok. It still works. I have used it for both cooking and baking by simply subbing it for butter and it has worked well. Apparently, it even has heath benefits...just ask the Dr. Oz show: The Surprising Benefits of Coconut Oil
It's not a surprise that Trader Joe's has a good deal on Organic Coconut Oil. I happen to prefer a little of the coconut taste, so this brand is perfect.
I had to wonder, though, if Coconut Oil would make a good cookie? Then a couple of months ago, I tried it in my Fish 'N Chips Cookies (you really have to try these...not as gross as they sound), and the results were spectacular!
I'm a big fan of putting "stuff" in my cookies...."kitchen sink" cookies, if you will. My daughter, on the other hand, is a purest. No nuts, no pretzels, no coconut flakes. I still irritate her (mothers learn to do this in mother school) by asking each time I make cookies if I should put some walnuts in the batter (the answer is always no..or so the eye roll tells me). Sigh. So, instead I revved up the taste with some sea salt and dark chocolate. Result? Perfection. No nuts needed.
Sea Salt and Dark Chocolate Chip Cookies
1¾ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
½ cup coconut oil
1 ½ cup dark brown sugar
2 teaspoons vanilla
1 cup dark chocolate chips
½ cup chopped dark chocolate (I used a dark chocolate candy bar)
Preheat oven to 400 degrees F; line a cookie sheet with parchment paper or a silpat.
In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
Place the coconut oil and the brown sugar in a mixing bowl. Beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Add the flour mixture into the sugar mixture, stirring until well blended. Fold in the chocolate chips and the chopped chocolate.
Use a cookie scoop to drop the dough onto the prepared baking sheets. Chill for a few minutes (this will avoid spreading) Bake for 9-11 minutes or until the cookies are just golden. Remove from oven and cool on wire racks.
I found the consistency of the dough to be a little tacky. Chilling the dough makes it hard..the coconut oil hardens quickly--so chill after you scoop.
As you can see there is some spread, but not too much.
I like to add additional chopped chocolate...you can see the extra little chocolate chunks next to the chocolate chips.
Chewy, with crisp edges. These cookies are great warm from the oven ---melt-y dark chocolate and a little taste of sea salt....chocolate chip heaven!
How do you use Coconut Oil?