I am loving this chocolate chip recipe that I found on Chef Savvy website. The cookies taste absolutely fantastic and the texture is crisp on the outside and chewy inside. I will be using this recipe from now on whenever there’s a demand for chocolate chip cookies.
This recipe is great because it uses coconut oil rather than butter. Coconut oil is well known for its health benefits. It is widely used in food and health care. Composing of medium-chain triglycerides it is lower in calories than most oils. There’s only a very slight hint of coconut in the cookies. The taste is just great! In fact, I personally prefer this version of chocolate chip cookies. My food picky daughter also loved them. She had five and asked to pack some for school.
Butterless Chocolate Chip Cookies
Ingredients (makes about 12 cookies):
11/2 cups all purpose flour
1 teaspoon baking soda
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
2 teaspoons vanilla
1/2 cup coconut oil (not melted)
- In an electric mixer beat coconut oil with brown sugar and caster sugar till everything is incorporated well. I used a whisk to do this step.
- Add egg and continue mixing till well incorporated.
- Add vanilla and mix till well incorporated.
- Sift in all purpose flour, baking soda and salt into the mixture. Mix till all the dry ingredients are combined.
- Fold in chocolate chips and form a soft dough.
- Refrigerate dough for 30 minutes.
- Preheat oven to 175 degrees.
- Line baking tray with parchment paper.
- Remove dough from fridge and roll them into balls and place them on the parchment paper. Leave ample space between each cookie dough as the cookie will spread while baking.
- Bake for about 12 – 15 minutes.
- Place cookies on a cooling rack. Store in air-tight cookie jar or container when they are cooled completely.
Enjoy them with milk! I’ll be making another batch soon. Hope you like them too ♥
recipe source: Chef Savvy