My Favorite Chocolate Chip Cookie Recipe

It’s December! 19 days till Christmas and I don’t know about you but I plan on baking a ton. Today, I want to share my go to chocolate chip cookie recipe. I’ve been using this recipe for a couple of years and it hasn’t failed me yet. The recipe is from Jessie at lifeasastrawberry.com and I hope it make a nice addition to your recipe book!  Please note a couple of changes I make: Use mini chocolate chips, a mini cookie scooper, and bake 8 mins.

BUTTERLESS CHOCOLATE CHIP COOKIES WITH COCONUT OIL

INGREDIENTS

  • 3/4 cup (12 tbsp or 180g) liquid form coconut oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup (144g) white sugar
  • 3/4 cup (144g) packed brown sugar
  • 2 and 1/2 cups flour (300g)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 9oz bag of chocolate chips

  • INSTRUCTIONS
  1. Heat oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar. Whisk to combine.
  3. Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.
  4. Fold chocolate chips into dough until they are evenly distributed.
  5. Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
  6. Use a small cookie scoop (I like this 3-Tablespoon one) to scoop dough, and place dough scoops 2 inches apart on the baking sheet. With your hands, roll each hall to further compact the dough. It really makes a difference in the texture of the cookie.
  7. Bake cookies at 375 degrees F for 7 minutes until the edges are lightly browned. Remove to a wire rack to let cool.
  8. Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.

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