These are arguably the best cookies on the planet. My husband always finds ways to slyly ask me to make these at least a couple times a week. He doesn’t always get them, as often as he asks, but when he does, he’s like a giddy little kid, sneaking them for breakfast and packing more than one in his lunch for work, thinking I won’t notice them vanishing from the bowl. Hunny, I always notice.
Anyway, these truly are the best. When dinner is done and Bennett is asleep, Stuart and I indulge in these, and we do not speak; there’s just a lot of mmmm’s and uhhhhh’s, moans of pure delight, and casually licking dark chocolate off our fingertips (the only time it’s OK to do so, in my opinion).
So what sets this recipe apart from the bazillion chocolate chip cookie recipes out there in the world? Two things:
And coconut oil.
These are two of my favorite things, so putting them in a cookie recipe seems genius. And it is. Ohhhh it is. The chunks of melty, bitter dark chocolate perfectly complement the coconutty undertone, and with hints of saltiness from my love Pink Himalayan Salt, these cookies got it all goin’ on. Once you try them, there’s no going back. Your husband, your kids: they’ll be asking for them on the daily. But if you’re like me, you’ll be more than OK with whipping these up anytime.
Here’s what you need:
1 cup sprouted whole wheat flour (regular/wheat flour works, but I prefer the taste and consistency when I use sprouted)
1/2 teaspoon baking soda
1/2 teaspoon Pink Himalayan Salt (again, regular is fine, but I prefer the pink stuff)
1/4 cup + 2 tablespoons coconut oil
1/2 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 cup dark chocolate chips (I highly recommend Ghirardelli)
Let’s get baking:
- Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat the coconut oil until smooth. Honestly, I don’t use a mixer at all. I beat the coconut oil with a fork or spoon, but my coconut oil is usually already pretty soft (I use Trader Joe’s usually).
- Add the brown sugar, regular sugar, and vanilla extract to the coconut oil, and beat until creamy. Again, I do this with a spoon just fine.
- Add the egg and beat well. Once again, spoon works for me.
- Gradually dump in the flour mixture and stir. It’s going to be pretty floury…that’s OK, just wait.
- Stir in the dark chocolate chips.
- Use your hands now! I go ahead and play with the dough, mushing the chocolate chips into the dough and incorporating the flour and oil and everything well. Obviously, this may be done pretty easily with a mixer, but I prefer this method because it’s less cleaning (except your hands, I suppose) and it’s therapeutic, in a way. Once you have a nice big hunk of cookie dough, it’s time to put them on the sheet.
- You can use a cookie scoop or tablespoon for this, but again, I just eyeball it and use my hands and drop cookie dough balls onto the lined baking sheet. I usually end up with 14-16 cookies, depending on if I make the balls bigger or smaller than a scoop/tablespoon.
- Bake for 9-12 minutes or until the edges are just browned and the middles are set. I like them brown and crispy on the edges but slightly soft in the centers.
- Let cool for a couple minutes on the sheet, and then transfer to a cooling rack.
- Enjoy while warm, gooey and slightly crispy.
I will say that I always prefer them warm. Always. I heat them up in the microwave every time I eat them, unless they’re fresh out of the oven. I prefer the melty dark chocolate goodness. Follow with an ice cold glass of milk…you’ll be in Heaven.
What did you think? Share your thoughts with me; I’d love to hear them!