Coconut Oil Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies is a dairy free side dish. This recipe serves 12 and costs 37 cents per serving. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 287 calories. It is brought to you by Gimme Some Oven. 3921 person found this recipe to be yummy and satisfying. Head to the store and pick up baking soda, brown sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 21%. Users who liked this recipe also liked Coconut Oil Chocolate Chip Cookies, Coconut Oil Chocolate Chip Cookies, and Coconut Oil Chocolate Chip Cookies.
Servings: 12
Ingredients:
1 teaspoon baking soda
1/2 cup brown sugar, packed
1/2 cup coconut oil, softened but not melted
2 teaspoons cornstarch
1 egg
1 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips
2 teaspoons vanilla extract
Equipment:
stand mixer
bowl
plastic wrap
oven
baking sheet
wire rack
Cooking instruction summary:
In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Step by step:
1. In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.When you are ready to bake the cookies, preheat oven to 350 degrees F.
3. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
4. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
5. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Nutrition Information:
covered percent of daily need
