I have been working for some time on a clean chocolate chip cookie recipe and I finally did it! Now that I’ve done it, as much as I love my old chocolate chip cookie recipe, I’m not sure I’ll ever go back to making them with all butter or refined sugars ever again!
Replacing most of the butter with coconut oil makes these dense and so chewy. Straight out of the oven, a little underdone and they are amazing! But even a couple of days later, they were soft as can be.
You know those cookies that you buy in the refrigerator section of the grocery store? The ones that come on a piece of cardboard and are square in shape? So good right? That’s exactly what these cookies remind me of.
I use a small cookie scoop to drop them on the baking sheet. I have this obsession with getting my cookies all the same size and shape! Doesn’t always happen, depending on where the chocolate chips are, but I think that I get pretty close. 🙂
Coconut Oil Chocolate Chip Cookies
Yield: 2 1/2 dozen
1/2 cup coconut oil, slightly softened
1/2 stick organic butter, room temperature
1 cup coconut sugar
1/2 cup honey
1 teaspoon pure vanilla extract
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cups dark chocolate chips
Preheat oven to 350 degrees. With a hand mixer or stand mixer, combine the oil, butter, sugar and honey. Add the egg and vanilla, mix. In a medium bowl, combine the flour, baking soda and salt and add to the wet mixture. Stir in the chocolate chips by hand. Bake at 350 for 10-12 minutes. They should be slightly underdone - do not overbake!
Let cool on baking sheet for 2 minutes before transferring to a wire rack to cool. Store in an airtight container at room temperature for up to a week.