Basically everyone loves chocolate chip cookies, whether they’re your family’s recipe, passed down from generation to generation, or store-bought. In my opinion, the softer the cookie the better.
This recipe creates the softest cookies I’ve ever made, even days after you’ve baked them. Sometimes, if you don’t store your cookies properly, they will get harder or chewier, but that doesn’t happen with these cookies.
What’s the secret? I used coconut oil instead of butter or margarine.
Cook time: 15-20 minutes
Serving size: About 15 cookies
Ingredients:
- ½ cup of liquid coconut oil (or vegetable oil if you don’t have coconut oil)
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine coconut oil, vanilla and eggs.
- Stir in brown sugar and granulated sugar.
- Mix in flour, salt and baking soda until smooth.
- Add chocolate chips.
- Scoop dough onto a greased pan.
- Bake for 10-12 minutes or until lightly brown.
- Let cool on a wire rack and enjoy.
Nicole Hindberg can be reached at [email protected] or on Twitter @HindbergNicole