Merry Christmas Eve! I’ve decided to leave you with my very own chocolate chip cookie recipe, in case you’re still needing something sweet to make this Christmas. And who doesn’t like a delicious batch of chocolate chip cookies?
These cookies are made with coconut oil instead of butter, and can easily be completely dairy free if you use these chocolate chips.
Brittney’s Chocolate Chip Cookies
- 3/4 cup of coconut oil, melted
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cup of flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chocolate chips
Use a mixer to combine the coconut oil and sugars. Mix in the egg and vanilla.
Sift together the dry ingredients in a separate bowl, then add the ingredients to the original mixture. Turn your mixer on low, and mix all the ingredients together for several minutes.
Stir in the chocolate chips.
Preheat oven to 350 degrees F.
Scoop dough into individual balls of cookie dough, and place them on a cookie sheet. This recipe makes about 2 dozen medium-large cookies, or 3 dozen small cookies. (I usually make the smaller cookies and use a tablespoon scoop.)
Bake until the edges of the cookies have just turned golden brown (over baking will make these cookies too hard), about 13-15 minutes (depending on the size of your cookie, the time will vary).
* Note: Because these are made with coconut oil, do not refrigerate the dough for later use. I’ve tried this before, and you will just end up with very hard cookie dough!
I hope you enjoy these warm chocolate chip cookies, and have a Merry Christmas!