Chewy Chocolate Chip Cookies
I should have divulged a few things already. After all, you take your time to stop by and read this blog of mine. You’ve come to trust me with your food choices and chocolate cravings. You and me, we’re pals, right? That said, in the interest of full disclosure, it only seems fair that I let you in on a few Brooke McLay truths.
If you choose to continue frequenting this blog afterwards, don’t say I didn’t warn you.
Truth #1: I pray in the Clearance aisles while shopping.
If, for instance, I have been searching for a pair of size 3 black Sunday shoes for my growing-like-a-weed preteen daughter, and I happen to find them in the back of the shoe department, under a pile of size 1 baby stockings, tagged with a $4.88 red sticker, I feel fairly certain that the Lord himself put those shoes there just for me. “Thank you!” I giggle silently to the heavens. Finding shoes in that manner, of course, means that I have full permission to purchase the shoes, along with a pack of gum and a diet Fresca to celebrate.
Truth #2: My fingernails are currently painted with iridescent gold glitter.
And three of them have tiny golden hearts glued at skiwhompus angles, thanks to my seven-year-old Jacob. I find comfort in knowing that, if his plans to be a skateboarding hip hop dancer don’t work out, he can always fall back on manicurist. I held my hands in the sunshine three times today and admired their shiny selves. I’m just fashion-y like that.
Truth #3: I consider Chocolate Chip Cookies a healthy treat.
I remember once telling my sweet pal AmosQ over a plate of chocolate chip blondies, “they are actually pretty healthy! There’s only 2 cups of brown sugar and one stick of butter.” Seriously? And that girl grew up to be a food blogger. Be wary of me. Be very wary.
Chewy Chocolate Chip Cookies
I’ve been experimenting with coconut oil in my kitchen since seeing my uber-healthy pal, Tahna whip out a 1-gallon bucket full of the stuff. She dug a spoon from her kitchen drawer, scooped a bit of the pure white oil from the tub, and told me to taste it. Hello, yummy. If you like the flavor of coconut at all, you’ll love the subtle flavor coconut oil lends to your baking, with a lot of added healthy benefits. While coconut oil is a little more expensive than traditional fats, it’s definitely worth the splurge, making these cookies perfectly chewy with a touch of crispness on the outside. Yummy, yummy, cocoyummy!
1/2 cup coconut oil
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 tablespoon vanilla
1 3/4 cup flour
8 ounces mini chocolate chips
8 ounces large chocolate chips
In a large bowl, use an electric mixer to beat together coconut oil, eggs, and brown sugar until very well mixed. Add remaining ingredients, mixing together until all are incorporated. Roll into massive balls (I made my cookies from 3 tablespoons of dough. That’s just how I roll.) and place 6 on a cookie sheet. Bake in an oven preheated to 400 degrees for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges. Remove, cool slightly, devour.
Truth #4: I think CheekyKitchen reader’s rock.
There, take that, you awesome peeps. I love ya.