I know you’re not supposed to mess with a good thing, but sometimes you just have to. I mean, I thought I found the perfect chocolate chip cookie ages ago, and then I found an even better one. It’s hard to think of a way to improve on the chocolate chip cookie at all, but can I tell you that this recipe really does? There is something about the use of coconut oil that just sends these over the edge. These are so good, that I made them two days in a row, and both 2 dozen batches were polished off almost immeadeatly. (Don’t worry we had help.)
The coconut oil adds a wonderful richness of flavor, and makes the cookie’s texture much puffier than when I make them with butter. (They spread much less too.) A touch of coconut extract enhances the extra flavor a bit more which makes the overall taste so unique and delicious. The texture was perfect with cracked edges, a soft and chewy center and a perfectly round and fluffy shape.
Now that I know how wonderful coconut oil was in cookies, I can’t wait to try it out in other baked goods. Any suggestions? I love using healthy fats and switching it up from the pounds of butter I go through weekly. Coconut oil is my new favorite thing!!