Baking · English

Chocolate Chip Cookies

Choc chip cookie12

Hello guys,

This is my version of the classic chocolate chip cookies. I would call it “the classic with a twist”  I replaced some of the butter with coconut oil and some of the all purpose flour with 100% white whole wheat flour (to get more fiber).

And the cookies are delicious. Just the way we like. And how are they? Crisp on the outside and soft on the inside. Man, these cookies are good!!! I’m also very happy with the results because the coconut oil actually doesn’t affect the taste of the cookies. You can’t taste coconut 😊 I would say. Plus organic coconut oil is good for you because it is cholesterol-free and zero trans fat!

Also adding a little of the 100% whole wheat flour, does not change the texture or taste of my cookies.

In summary: they are great cookies and little healthy if you think about it.

Try my version of these yummy cookies and let me know how they turn out for you. I hope you all enjoy!!!

Have a nice day!!!

Ingredients:

6 tablespoons unsalted butter

4 tablespoons coconut oil

1/2 cup dark brown sugar (lightly packed)

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

2 eggs room temperature

1/4 teaspoon salt

1 teaspoon baking soda

1 1/3 cups all-purpose flour

1/2 cup white whole wheat flour

1 tablespoon corn starch

1 cup semi-sweet chocolate chips

Prepare:

  • Preheat oven to 325F.
  • Line a cookie sheet with parchment paper, nonstick aluminum foil, or use a silicone mat.
  • In a medium bowl add flours, baking soda and salt. Set aside.
  • Melt butter in the microwave using a microwave safe bowl. Let it cool for a few minutes.
  • In a mixing bowl, add butter and coconut oil and both sugars and beat until all combined (about 1 minute) at high speed.

Choc chip cookie3

  • Add eggs, one at the time and beat for 30 seconds at medium speed. Scrape sides and bottom of bowl.

Choc chip cookie4

  • Do not over beat the dough

Choc chip cookie5

  • Turn speed to low and add flour mixture.

Choc chip cookie6

  • Stir in the chocolate chips using a spatula.

Choc chip cookie9

*if you want to freeze the cookies dough, just wrap it using plastic wrap and freeze for 2 months.

Choc chip cookie13

  • Add tablespoonfuls of cookie dough or use a cookie scoop, into the prepared cookie sheet.

Choc chip cookie10

*My little boy loves M&Ms, so I let him place some (3-4) on top of a few cookies.

Choc chip cookie11

  • Refrigerate for 30 minutes.
  • Bake for 8-10 minutes (no more than 12 for larger cookies). Otherwise the cookies will be too crispy.
  • Here is a picture of some bigger cookies that was baked for 12 minutes:

Choc chip cookie16

  • The cookies will be light brown on the top, but the bottoms will be a little darker, when they are cooked.
  • Let the cookies sit on the cookie sheet a few minutes (so you don’t break them) and transfer them to a cooling rack to cool completely before storing.

…And here is a picture of the small ones:

Choc chip cookie12

**Look at the melted chocolate chips!!!! Sooo good!!!

*you can serve the cookies at room temperature or warm with a glass of milk. Oh so delicious 😋🍪🍶.

Choc chip cookie15

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 🙂

Chocolate Chip Cookies

  • Time: 1 hour 20 minutes
  • Difficulty: easy
  • Print

Choc chip cookie14 (2)

Ingredients:

6 tablespoons unsalted butter

4 tablespoons coconut oil

1/2 cup dark brown sugar (lightly packed)

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

2 eggs room temperature

1/4 teaspoon salt

1 teaspoon baking soda

1 1/3 cups all-purpose flour

1/2 cup white whole wheat flour

1 tablespoon corn starch

1 cup semi-sweet chocolate chips

Prepare:

  • Preheat oven to 325F.
  • Line a cookie sheet with parchment paper, nonstick aluminum foil, or use a silicone mat.
  • In a medium bowl add flours, baking soda and salt. Set aside.
  • Melt butter in the microwave using a microwave safe bowl. Let it cool for a few minutes.
  • In a mixing bowl, add butter and coconut oil and both sugars and beat until all combined (about 1 minute) at high speed.
  • Add eggs, one at the time and beat for 30 seconds at medium speed. Scrape sides and bottom of bowl.
  • Turn speed to low and add flour mixture.
  • Stir in the chocolate chips using a spatula.
  • Add tablespoonfuls of cookie dough or use a cookie scoop, into the prepared cookie sheet.
  • Refrigerate for 30 minutes.
  • Bake for 8-10 minutes (no more than 12). Otherwise the cookies will be too crispy.
  • The cookies will be light brown on the top, but the bottoms will be a little darker, when they are cooked.
  • Let the cookies sit on the cookie sheet a few minutes (so you don’t break them) and transfer them to a cooling rack to cool completely before storing.

*you can serve the cookies at room temperature or warm with a glass of milk. Oh so delicious 😋🍪🍶.

*if you want to freeze the cookies dough, just wrap it using plastic wrap and freeze for 2 months.

https://wordpress.com/post/fabirecipes.wordpress.com/4674


 

 

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3 thoughts on “Chocolate Chip Cookies

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