Written by Chris -
Baking with coconut oil certainly isn’t new, but it’s fairly new to me. I finally decided it was time to give it a try after reading a post on The Kitchn. Until now, I’ve been completely devoted to butter. The more I experiment with coconut oil, the more impressed I am. I’ve been using it to pop popcorn (oh my, heavenly!), added it to stir-frys, used it for pancakes and blended it in smoothies. For this post, I am going to focus on COOKIES.
Coconut oil is bright white in color and has a fresh coconut smell. The taste profile is light and sweet, with subtle hints of coconut. I am noticing a hint of coconut in baked goods, but for the most part, it’s hard to detect. I think what surprises most people is that coconut oil can change between a liquid and solid state very easily. Whenever the temperature is above 76 degrees Fahrenheit, coconut oil will be liquid. Below 76, coconut oil is a solid. Refrigeration isn’t needed. The shelf life for most coconut oils is two years.
I put coconut oil to the test in a family cookie recipe, in addition to a handful of other cookie recipes. I am finding that you can pretty much use coconut oil as a substitute in many recipes that call for butter or margarine. It’s a straight substitution, 1 cup for 1 cup.
Coconut oil can be beaten along with sugar the same way you would butter. I like to beat it a little first just to soften, and then I add the sugar. If your recipe calls for melted butter and you want to try coconut oil, just melt the coconut oil and make sure your other ingredients are at room temperature.
Here is the family recipe I referenced – my kids love it! I love using dark chocolate morsels, but semi-sweet and milk chocolate morsels work great too.
Ingredients needed for 40 cookies:
- 2 cups white whole-wheat or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup virgin coconut oil, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl.
BEAT coconut oil in large mixer bowl until smooth. Add brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
DROP by rounded tablespoon onto ungreased baking sheets. I like to use a small ice cream scoop so that all cookies are the same size.
BAKE for 9 to 12 minutes or until golden brown and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Or, enjoy warm while the chocolate is still molten.
Have you been experimenting with coconut oil too? Please share your recipes and suggestions!
Original NESTLÉ® TOLL HOUSE®
Dark Chocolate Chip Cookies