I’ve shared my chocolate chip cookie recipe before, but I just updated it and HOLY CRAP throw that one out the window and only make this one from now on. Unless you’re allergic to coconut. Then delicately step around the broken glass and retrieve the original recipe.
The new recipe is exactly the same except for one thing: I substituted half the butter for coconut oil. That’s it. It adds a touch of coconutty loveliness and makes the cookies spread out like you’re frickin Mrs. Fields. Make these now.
The Perfect Amount of Perfect Chocolate Chip Cookies
- 1/2 stick butter, softened
- 1/3C coconut oil, at room temperature
- 3/8C white sugar
- 3/8C brown sugar
- 1/2t vanilla
- 1 egg
Cream that together (I used the paddle attachment on my stand mixer).
- 1 1/8C flour
- 1/2t baking soda
- 1/2t salt
Add to the creamed mixture and mix until it forms a dough. Don’t overmix!
- 1C chocolate chips (or mini peanut butter cups, or butterscotch chips, or chopped up Heath bar)
Add and mix until the chips are combined.
Drop rounded tablespoonfuls onto an ungreased cookie sheet and bake at 375F for 9-11 minutes. Cool on racks (or devour at your own risk).