When I was a kid I loved to bake at a young age.
This despite the fact that one time I substituted salt for sugar in the cookies and added a quarter cup salt and a teaspoon sugar.
My mom loves to tell that story.
Maybe she shouldn’t have let a eight year old loose in the kitchen?
My family has for years made the same Toll House Cookie recipe.
We all use the same white sugar, Crisco and white flour yet some how my brothers cookies always taste the best.
I have no idea what he does to make his cookies taste so good.
Now that I am grown up and have my own kitchen I use organic sugar, omega three rich eggs, Plugra European style butter or Kerry Gold Irish butter and still with these fancy gourmet ingredients I just can’t make cookies as good as my little brother Sean.
I have made cookies a few times with coconut oil instead of butter or Crisco and the results were okay.
Today I made these Coconut Chocolate Chip Cookies and I feel I have finally found THE best cookie recipe.
As my coworker told me
” OMG it’s like coconut cookie dough!”
In a delicious way, not in a salmonella all night on the toilet kind of way.
Coconut Oil Cookies
3/4 cup coconut oil, melted
1 cup brown sugar
1/3 cup sugar
1 egg and one egg yolk
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cups flour
1/2 cup chocolate chips
Mix the coconut oil and sugars together until creamed.
Add the vanilla and the eggs.
Sift the dry ingredients and than add these.
Add the chocolate chips last.
Bake at 350 for 6-7 minutes.
Mix the coconut oil and sugars together until creamed.
Add the vanilla and the eggs.
Sift the dry ingredients and than add these.
Add the chocolate chips last.
Bake at 350 for 6-7 minutes.
