So, when I started my healthier eating journey one thing became clear: my chocolate chip cookies would have to remain the occasional unhealthy indulgence. You see, I made THE BEST chocolate chip cookies. Even my baker-husband concedes that he cannot touch them! Friends at work have commented over the years feeling that I needed to enter them into some type of contest.
I have a secret.
It is the recipe on the Crisco stick package..........
I am cringing.
Well, there is a good reason for that. Crisco is a wonderful cookie maker. It doesn't spread out like butter, leaving your cookies thicker, yet soft and chewy. I suspect it is because of the consistency of the Crisco at room temperature. ANYWAY I was spying my jar of coconut oil last night and thinking about how alike it is in consistency to Crisco (but much, much, much,much healthier...) So decided to give it a try. I also decided to replace some of the all-purpose flour for whole wheat flour. I assure you, they are still just as delicious!!!
(PLUS...I had one for breakfast this morning and they kept their soft chewy center...shhhh)
Chocolate Chip Cookies
3/4 C Coconut oil
1 1/4 C. Light brown sugar
2T. Milk (preferably raw)
1T. Vanilla extract
1 Egg (preferably pastured)
1 C. Unbleached all-purpose flour
3/4 C. Whole wheat flour
1 t. Salt
3/4 t. Baking soda
Chocolate chips or carob chips
Beat the coconut oil, brown sugar, milk, and vanilla together with a mixer. Add the egg and beat lightly. In a separate bowl, add the flours, salt, and baking soda. Gradually add to the wet mixture to form a sort of stiff batter. Add the chips. I don't put an amount here because I eyeball it. The recipe calls for one cup....but really? Who uses just one?
Preheat your oven to 350 degrees. Drop cookies by the spoonful and bake for 10-11 minutes NO LONGER!!!!!! They might look a little under-done when you take them out, but they will set up. If you over bake them they will become hard. Let cool. Enjoy. Bring out the coffee!!!