Monday, February 16, 2015

coconut oil chocolate chip cookies

Becoming a mother came with a whole load of new words.

mastitis, lanolin, jaundice, baby acne, epidural, sleeplessness, sleep training, side nursing.... you get it.

One of the more interesting thing that was introduced to me was coconut oil. I knew of it, but never used it myself. Jason bought 2 tubs of it, since we were recommended to use it for any kind of baby skin issues. Since Ema doesn't really get much skin trouble ***knocking on wood*** , I decided to use it for cooking! 

People were right. You really don't miss the butter. I guess if you really don't like coconut, it MAY bother you a bit. These cookies do end up with a hint of coconut-y fragrance. But for me, that's a welcome thing. Just use good quality chocolate. I used the Ghiradeli's 60% bar chopped and a handful of semi sweet chocolate chips. 

I definitely used more chocolate than 3/4 cups ;)


recipe from Culinarycouture
(This was the only photo i was able to take. bad. bad. bad... BUT there's no filter. no nothing!) 


Ingredients:

1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar 
1 egg, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup semi-sweet chocolate chips
**I added some salt on top after tasting one right out of the oven


Directions:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

In a medium sized bowl, whisk together flour, baking powder, and baking soda. Set aside.

In another bowl, using an electric hand mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well-combined. Gradually pour in dry ingredients, beating until well-incorporated after each addition. Stir in chocolate chips.

Using a medium cookie scoop (about 1 and 1/2 tablespoons), scoop out balls of dough onto prepared cookie sheets, spacing them 2 inches apart from one other.

Bake for 9 minutes, or until edges are just starting to turn light brown. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.