Me: Pick any two desserts and I'll make them for you for your birthday.
Husband: Ice Cream Sandwich Cookies and Fruit Cobbler.
I did ask, right? My go to cookie recipe is a salted peanut butter cookie with chocolate chips. They are delicious, they're easy, but they wouldn't hold up under the weight of ice cream. I needed a more sturdy cookie recipe. Sure, I've made plenty of chocolate chip cookies in my time, but I'm currently on a coconut oil kick. Remember, my husband is lactose intolerant, so I get to be creative and not use butter!
I based my recipe off this one I found on tastespotting: http://www.cheekykitchen.com/2010/09/chewy-chocolate-chip-cookies.html. I made a half-batch as a test, and found I needed to tinker with them slightly (less sugar and a little more salt). Here's the final product, and it's a keeper for my recipe book. They're satisfyingly chewy, filled with chocolate, and if you want, they make a great holder for a giant scoop of ice cream!
Coconut Oil Chocolate Chip Cookies
makes approximately 20 cookies
- 1/2 cup coconut oil
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspon baking soda
- 1 tablespoon vanilla
- 1 3/4 cup flour
- 1 cup ghirardelli 60% cacoa bittersweet chocolate chips (1/2 of them finely chopped and leave 1/2 of them whole)
Preheat oven to 400 degrees. In a large bowl, use an electric mixer to beat together coconut oil, eggs, and brown sugar until very well mixed. Add remaining ingredients, mixing together until just incorporated. Portion the cookies using a 1 oz ice cream scoop, and divide between two baking sheets.
Bake for 9-11 minutes, or until the cookies are just set. Remove and cool.
My little cookie monster.