The last thing this site needs is another cookie recipe, especially when you take into account the fact that I’ve had a strong preference for flat, circular desserts these past few months. But I figured you guys would appreciate this one and keeping it confined to the pages of my recipe book was starting to feel a little.. wrong. With that being said, this recipe is a continuation of my efforts to ditch that nasty, faux butter and recreate alllllll my favorite desserts with coconut oil, instead. So today I’m here with a cookie recipe I almost didn’t even attempt because Soft chocolate chip cookies with coconut oil? Keep dreamin’, lady.
But before we get to the cookies, we need to talk about the shocking and inconceivable WTF moment I had in my kitchen while working to tweak this recipe for folks who have a different definition of The Perfect Chocolate Chip Cookie. If you follow me on Twitter you may already be privy to this little morsel of information but, if not, you should probably know that I discovered some serious inconsistencies with my measuring cup + spoon set. Like, the 1/3 cup measurement is actually six tablespoons and two 1/4 cup measurements are two tablespoons shy of filling the 1/2 cup measure. It shouldn’t be even remotely surprising that following this discovery I proceeded to go batshit crazy and declared FROM THIS POINT FORWARD I’M USING A SCALE. And I think you should, too. Because weight measurements are far more accurate. That, and you’ll never have to pre-fluff flour, ever again.
As for the cookies, I’m fairly certain I’ve churned at least 200 of these bad boys out of my kitchen in the past week, alone. If you do the math, that’s 25 batches of cookies comprised of six jars of coconut oil, a bottle of my favorite almondmilk, and more chocolate bars than I’d like to count. And although at the time I felt like I was wasting a boatload of precious ingredients, to say it was worth it would be a total understatement because now we have what I’ve been referring to as the best vegan chocolate chip (err, chunk) cookie recipe, ever. Which, I know, is a fundamentally subjective thing to say, but I’m going to say it anyway because I’ve provided three different versions depending on what you consider an ideal chocolate chip cookie situation. There’s a gluten free version, too. So make that four.
You might be wondering what we did with 200+ chocolate chunk cookies. I wrapped them in plastic then stuffed them in my backpack and handed them out to the homeless folks that reside within a two block radius of our house. And when they got tired of chocolate chunk cookies I forced them on my friends. Then eventually I convinced Thom to take a batch to the lab every night because I’d eaten so many cookies that my pants no longer fit. Except I’m pretty sure that has less to do with the cookies and more to do with the fact that I’ve not been rolling outta bed for my 5AM run as often as mornings prior. My pal Anze now encourages me with texts like, “Go for the fucking run! You have a wedding in a month.”
I HAVE A WEDDING IN A MONTH.
Notes: You may be tempted to use chocolate chips in this recipe but it’s worth noting that chocolate chunks are superior to chips, 99.9999% of the time. Don’t keep 183264 chocolate bars in your fridge, like me? Chop the heck outta some chocolate chips and they’ll tide you over in a pinch. But really try to use a bar, I promise it makes a difference. If you feel so inclined, chop up 1/4 cup of your favorite nuts and add them to the dough. Walnuts are delicious. DO NOT try to add the coconut oil and almondmilk at the same time; adding the oil first is crucial for thickening the oil + sugar mixture and resulting in a dough that’s the proper texture and consistency. White whole wheat flour substitutes beautifully in this recipe, if you want something made with a bit more whole grain lovin’. Although I don’t recommend it because all purpose flour really works the best here.
+ Thin/chewy cookies: 1 1/4 cups (170g) flour
+ The happy place in between: 1 1/3 cups (185g) flour (my go-to!)
+ Thick/pillowy cookies: 1 1/2 cups (205g) flour and an extra 1 teaspoon almondmilk + 1/4 teaspoon baking powder
+ Gluten free cookies: replace the all purpose flour with 18og gluten free flour blend
+ Ice cream sandwiches: I recommend using the thin/chewy cookies
If you don’t have a scale, make sure you fluff the flour with a fork before each measurement. I do this anytime I’m baking but if you don’t have a scale, this step is going to be crucial to get your flour weight as close to my measurements as possible. Although many sites recommend fluffing with a fork, spooning into the measuring cup, then leveling with a knife, I simply fluff my flour with a fork, scoop it with the measuring cup, and level it with a knife. The spoon is an unnecessary step (in my opinion), but as a result my weights are a bit heavy compared to the standard cup weights you’ll find on the interweb.
Update: Some folks have been asking about substituting corn/tapioca starch for the potato variety. Corn would be my first pick (if you don’t have potato) (make sure it’s non-GMO), but tapioca starch will work as well.
This post is sponsored by Califia Farms. All opinions are my own, and I think Califia rules.
CHOCOLATE CHUNK COCONUT OIL COOKIES
2/3 cup (148g) light brown sugar, packed
2 tablespoons (20g) potato starch
1/3 cup (75g) refined coconut oil, melted (but not hot)
1/4 cup (56g) Califia Farms unsweetened almondmilk, room temperature
1 1/2 teaspoons real deal vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/3 cups (185g) all purpose unbleached flour
1 1/2 ounces good quality dark chocolate, roughly chopped
Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In a large mixing bowl, whisk together the sugar and potato starch until evenly combined. Stir in the coconut oil and whisk for 30-45 seconds, just until the mixture starts to thicken. Add the almond milk and vanilla extract; whisk until combined then let set for about 1 minute to thicken, before mixing again. Add the flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly/gently mix in the dark chocolate. Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired. Bake at 350˚F for 10-11 minutes, then remove from oven and let cool on baking sheet for ten minutes. Transfer to a wire rack to cool completely. Cookies can be kept in an air tight container, at room temperature, for up to five days. But they won’t last that long.
Yield: 8 big ass cookies
PS – REAL DEAL VANILLA EXTRACT WILL BE AVAILABLE ON 20 MAY AT 8AM MST!