Description
This week, I will be headed to Mixed, my first food blog conference. One of the sponsors for Mixed is OXO — the makers of some of my favorite kitchen tools (um, shout out to my OXO kitchen scale).
Ingredients
Scale
- 1/2 cup sweetened coconut flakes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut oil (measured solid)
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 12 oz semi-sweet chocolate chips (2 cups)
Instructions
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a skillet over medium heat. Add coconut flakes and stir frequently to toast coconut flakes. When golden brown, remove from heat immediately and spoon into a small bowl or plate to allow to cool. Set aside.
- In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, beat together coconut oil, sugars and vanilla extract with a mixer on medium until it is fluffy and creamy. Beat in eggs, one at a time, on low, until thoroughly combined with sugar mixture.
- Add flour mixture to sugar mixture; mix until combined. Stir in chocolate chips and then gently stir in toasted coconut flakes.
- Using a small cookie scoop, place mounds of cookie dough onto prepared baking sheet. Bake for 8 – 10 minutes, or just until edges start to turn lightly brown and tops are lightly brown. Remove from oven and remove to cooling racks immediately to cool.
Notes
–When coconut oil is under 76 degrees F, it will become solid (above this, it will be liquid). To properly measure your coconut oil for this recipe, you’ll want it to be in a solid state. If yours is liquid, I recommend placing in the refrigerator until solid.
- Category: Cookies
- Method: Baking
- Cuisine: American
