My New Favorite Chewy Chocolate Chip Cookie Recipe

Coco-Choco CookiesAfter failing to have the patience to chill the dough for 24 hours when wanting to try the New York Times Chocolate Chip Cookie recipe this week, I stumbled on another recipe on Pinterest that I modified and that my family loved. I grew up with homemade chocolate chip cookies on a regular basis, thanks to my mom, so our standards are pretty high. And this one is a winner. I have a few favorite recipes from other the years, including another that I concocted through trial and error, and this recipe is definitely one that will be in our regular rotation.

These are perfect for an afternoon snack, dessert, a gift for a friend or neighbor and even to serve at your next shindig. These would be just the thing to serve at a Cloth Diaper Cafe: Bakery Themed Cloth Diaper Baby Shower mixed in with the cloth diaper displays. And if you make a double batch you can freeze some dough balls to bake later, or freeze the baked cookies themselves. As usual, we go mostly organic around here, so the flour, sugar, eggs and coconut oil we used were organic.

Chewy Chocolate Chip Cookies
Yields 18
My twist on a classic chocolate chip cookie.
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Prep Time
10 min
Total Time
45 min
Prep Time
10 min
Total Time
45 min
Ingredients
  1. 2 cups and 2 Tablespoons all purpose flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. 1.5 cups of coconut oil, soft, but not melted
  5. 1.5 cups sugar
  6. 2 Tablespoons molasses
  7. 1 egg and 1 egg yolk
  8. 2 teaspoons vanilla
  9. 1.5 cups chocolate chunks or chips
Instructions
  1. Preheat oven to 325ºF.
  2. Combine the flour, baking soda and salt in a small bowl. Set aside.
  3. In a medium mixing bowl, cream the coconut oil, sugar and molasses together until fully incorporated. My stand mixer bowl was in the dishwasher, so I used my new electric hand mixer. About 30 seconds on a medium speed should do the trick.
  4. Add the dry ingredients from step 2 and mix for an additional 30 seconds.
  5. Stir in the chocolate chips.
  6. Using a large cookie dough scoop or a 1/4 cup measuring cup to portion the dough. Roll each scoop into a ball.
  7. Bake for 16-18 minutes then cool on a cooling rack. I recommend using a baking stone, as they come out beautifully, but any cookie sheet will do.
Tips
  1. Switching the position of the sheets halfway through to ensure even baking. If you want soft, chewy cookies, make sure you do not over bake. This means that they may not look quite done, but will set once cooled. The edges should be golden, however, for a little crunch, but the rest of the cookie will be soft and chewy.
  2. A fun little tip that was shared in my inspiration post was that if you want to create a more bakery style cookie, pull the portioned ball into half and squish the halves back together “jagged side up”.
Adapted from Wit & Whistle
Adapted from Wit & Whistle
The Cloth Diaper Report http://www.theclothdiaperreport.com/
 Coco-Choco Cookies

So hop in the kitchen with your little ones this week and get baking!

{If you enjoyed reading My New Favorite Chewy Chocolate Chip Cookie Recipe I would be tickled pink if you left a comment. To read more about my green(er) parenting aspirations, advice and adventures be sure to subscribe to my RSS feed or get updates via email.}
Emi

Emi

By Emi Stapler. I am a cloth diaper advocate, green parenting blogger, mother of three and a military wife who enjoys sharing my motherhood adventures and advice. Follow me at The Cloth Diaper Report on Facebook, Twitter @TheCDReport , Google +, Pinterest and Instagram.
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