ORIGINAL RECIPE: “Original Chocolate Chip Cookies,” on the back of the Guittard package of semi-sweet chocolate baking chips*
TIMING: Perhaps an hour, once all the batches are in and out of the oven
DIFFICULTY: Anyone can make chocolate chip cookies, if they but follow the directions
TOOLS: Baking sheets (I prefer airbakes). A stand mixer is handy
COOK TYPE: Baking
HEALTH: I don’t think many people are going to go looking to cookies for health food. They feed the soul, not so much the body. But, as always, better ingredients mean better food for your taste buds and your body.
EXPERIENCE: Once again, my ten-year-old made these. She asked for the recipe and my advice for making them dairy free, then pushed me out of the kitchen. I have been making baked goods with coconut oil for years, and this time it really paid off. It ended up better than butter. They were, as my husband said, “the best cookies ever.” Not much else to say. I have a few other chocolate chip cookie recipes that will make their way here, over the years. This one produces a large, well-baked, soft cookie that keeps well in a sealed container. The recipe is very traditional, except for the coconut oil.
NOTES: You want extra virgin coconut oil, which is popular enough that you can buy a large tub at a discount, from Costco, Vitacost, Amazon, or other places. I also use nice sugars, which produce more depth of flavor than straight-up white sugar. You can also find raw(-er) sugars in bulk at Costco, Walmart, WholeFoods, or others. Also, coconut oil does have saturated fat, but it is great saturated fat. It can be a healthy part of your diet, as long as your diet does not already contain too much fat and as long as you use a virgin oil.
- Preheat oven to 375F. Optionally line cookie sheets with parchment paper.
- In a mixing bowl or stand mixer, cream scant 1 cup coconut oil with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until lightened in color and texture.
- Beat in 2 eggs and 1 teaspoon vanilla extract until combined.
- In another bowl, whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Turn mixer on low and slowly add in flour mixture. Fold in 2 cups semi-sweet chocolate chips.
- Dump dough onto your cookie sheet, using a 1/4 cup scoop. Leave room between for spreading. Bake for 13 minutes.
- Remove from oven, wait exactly 5 minutes and remove cookies to a cooling rack. Repeat baking process for remaining dough.
- When completely cool, store cookies in an air-tight container at a cool room temperature.
Serve with a cup of cold–um–almond milk. *Recipe has been changed from the original.