Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.
Recipe courtesy of Food Network Kitchen
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Coconut Oil Chocolate Chip Cookies
Total:
1 hr 35 min
Prep:
20 min
Inactive:
45 min
Cook:
30 min
Yield:
about 30 cookies
Level:
Easy
Total:
1 hr 35 min
Prep:
20 min
Inactive:
45 min
Cook:
30 min
Yield:
about 30 cookies
Level:
Easy

Ingredients

Directions

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. 

Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. 

Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. 

When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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