As I've mentioned before, I've become obsessed with coconut oil. I've been using it on my skin, for hair treatments for myself, getting the snarls out of Alessandra's hair, what have you. I didn't really use it for cooking, because as much as I love the smell of coconut, I don't like it when the taste is too overpowering. I've been hearing a lot of people talk up the deliciousness of coconut oil in cookies (you substitute it for butter), it's tastier, better for you, the cookies are chewier, etc. As it so happened the other night, Will was craving cookie dough-don't ask-and we were out of butter. I had a jar of coconut oil sitting around, so I thought, "what the heck. Let's give it a whirl."
|Look at it. It's just...beautiful.|
These chocolate chip cookies are healthy.
1/2 cup white sugar
1/2 cup brown sugar, packed
1 1/2 tsp vanilla extract/powder (I like powder for the little specks it gives the cookies)
1 1/3 cup all-purpose flour (plus more if needed, see notes)
2 tbsp corn starch
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
4. Line a cookie sheet with parchment paper, then roll dough into 12 even balls and place on cookie sheet.
5. Preheat oven to 350 degrees. Bake the cookies for 9-11 minutes. The center will look slightly undercooked. Remove from the oven, and cool on a baking sheet for 10 minutes.