My Favorite Chocolate Chip Cookies

You know when you have that favorite chocolate chip cookie recipe that just meets all of the needs and gives you all of the good, happy feelings, and puts a smile on everyone's faces, and you've made it so many times that you've got it memorized? This recipe has that status in our household.  

It got to a point though where we had made it so many times that I was kind of tired up of it, so I upgraded it. I boosted the salt to bring out the other flavors, and added in pecans and coconut, which are two of my favorite things especially when paired with dark chocolate.

Here is the new and improved recipe! All of theese ingredients are available at Scoop Marketplace. If you don't find what you need on our website, just let us know by sending an email to Coconut oil and baking powder are available at the shop and will soon be available online.

My Favorite Chocolate Chip Cookies

1/2 (112 grams) cup Coconut Oil (or butter)

1 cup (240 grams) Sugar or Coconut Sugar

1/2 Tbsp Molasses

1/4 cup Milk (blend 1/2 tbsp cashews or oats with 1/4 cup water)

1 tsp Vanilla Powder

2 cups All Purpose Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

1 cup Chocolate Chips

1/2 cup Coconut Flakes (I blend coconut chips in my food processor to make flakes)

1/2 cup chopped Pecans

I usually use a stand mixer with the paddle attachment, but you could use a hand mixer or even just a wooden spoon with a medium size bowl. Mix the oil (or butter), sugar & molasses together, and beat unit fully incorporated. Add in the milk and mix thoroughly. Add flour, salt, baking soda, vanilla powder & baking powder and mix. Fold in chocolate chips, coconut and pecans, or whatever other mix-ins sound good to you!

If the mix is too crumbly, add in a bit more milk, starting with one tablespoon at a time and adding up to an additional 1/4 cup. The more milk you add, the thinner/flatter the cookies will be.

Scoop the dough into medium size balls (about 1.5 Tbsp), space evenly on a baking sheet, and bake at 350 degrees Fahrenheit for 10-12 minutes, or until they reach your desired level of doneness. I like mine a bit soft. 

I also like to scoop all of the cookie dough into balls on a cookie sheet and then freeze them so that I can pull a few out to bake anytime I want fresh cookies. Bake frozen cookie dough balls for 10-12 minutes. 

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Happy Baking, Friends!