Fluffy, Chewy, Chocolate Chip Cookies with Coconut Oil

Has anyone else been intrigued by all of the coconut oil pins on Pinterest lately?  I have! Back in February I purchased some to use in a zucchini brownie recipe as part of our annual appetizer extravaganza for the super bowl.  They were divine! On April fifth one of my favorite food bloggers, Mel’s Kitchen Café posted on her Facebook that she swapped out the butter for coconut oil in her favorite cookie recipe.  I had to try it. You may also remember a while ago on Pinterest cookies that used cornstarch and produced fluffy utterly delicious cookies? Yep, I definitely tried those as well, and was sold. I thought, why not combine the cornstarch recipe with coconut oil? The result was fabulous. A fluffy, chewy, soft chocolate chip cookie with just a hint of coconut! If you have not seen the assortment of benefits using coconut oil, do a quick internet search. The list is quite hefty. It was fun using something other than butter in a baking recipe and was a nice change.

Go for sprinkles, you know you want to!

Go for sprinkles, you know you want to!

Ingredients: 

3/4 c. coconut oil, softened (if solid, microwave 10 seconds and stir, repeat as needed).

3/4 c. light brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. milk chocolate chips

Optional: sprinkles

Method:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together coconut oil and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.

4.  Using standard-sized cookie scoop or tablespoon drop dough onto a baking sheet lined with Silpat or parchment paper.  Before baking, if you wish go ahead and add your favorite sprinkles. Lightly press on top of cookie. Bake for 8-10 minutes, until barely golden brown around the edges.  (Important, cook no longer then 10 minutes!)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Enjoy!

Notes*

These cookies are like the original cornstarch cookies, as in, they produce crumbly dough towards the end of scooping. Do not be afraid to use your cookie scoop and hands to roll them in a ball.

Slightly adapted from kelseysappleaday.blogspot.com, inspired by Mel’s Kitchen Café.

 

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