Coconut Oil Chocolate Chip Cookies
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 180, total fat 9 G., saturated fats 7 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 12 mg, sodium 92 mg, sugar 16 G.
Calories 180, total fat 9 G., saturated fats 7 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 12 mg, sodium 92 mg, sugar 16 G.
What happens when you substitute coconut oil for butter in a classic chocolate chip cookie recipe? You get delicate cookies with a pleasantly light color and distinct chocolate chips. They're soft and chewy in the center, with a pleasantly crispy edge.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon fine salt
- 3/4 cup cold-pressed coconut oil
- 3/4 cup brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 340 g semi-sweet chocolate granules
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Recipes with similar ingredients: premium flour, coconut oil, eggs, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt. In another large bowl, beat the coconut oil and all the sugars with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition; beat in the vanilla. Reduce the mixer speed to medium, add the flour mixture, and mix until smooth. Fold in the chocolate chips with a spatula.
- Place 12 1-tbsp mounds of dough on each prepared baking sheet, spacing them about 5 cm apart. Using damp hands, roll each mound into a ball.
- Bake until the cookies are golden brown and crispy around the edges, 12–15 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- When the pans are completely cool, place the remaining dough on one baking sheet and bake. Store cookies in a tightly sealed container at room temperature for up to 5 days..
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