Y’all, I have a dear husband who makes homemade chocolate chip cookies just for me when I have a bad day. It’s a love hate relationships (with the cookies, not Brent). 🙂 You see, the thing is, you can’t just have one. Or two. These cookies are so amazing and so thin that you feel like one cookie is really just a half of a regular cookie. So as you’ve probably guessed by now, this isn’t the recipe you’re going to reach for when you are counting your calories, but this is the one you will reach for when you want to make someone’s day. Or eat your feelings. Or cure “the Mondays.”
So what’s so special about these cookies? There are a few things, but the main change Brent made to the recipe is the coconut oil. We’ve all heard about the “magical” properties of coconut oil. Not only can you use it for cooking, you can use it as part of your beauty regimen, as a diaper rash cream, and the list goes on and on. Turns out, coconut oil can be a great substitute for butter, or buttah, as Paula Deen would say. So, that’s pretty much the secret. It’s simple, yet it makes such an impact on otherwise normal chocolate chip cookies. If you’re not a huge coconut fan, don’t worry. It’s not an obnoxiously coconut flavor. It’s just enough to make you think “there’s something different about this cookie.”
The recipe yields 60 cookies making it perfect when you’re in the dog house, need quick teacher appreciation gifts, have a church bake sale, or a big family gathering. ( It’s also perfect if you’re married to the cookie monster.) They also freeze very well and taste just as good as the day you made them.
Brent’s Chocolate Chip Cookies
The original recipe hails from the trusty old Better Homes & Gardens Cookbook (2004 ed). Brent’s version is below.
Prep: 25 minutes, Oven: 375 degrees, Makes: About 60 cookies
Bake time: 8 minutes per batch (if you love gooey cookies, stick to 8 minutes! This is important!)
1/2 cup shortening
1/2 cup coconut oil
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 tsp vanilla
2.5 cups all-purpose flour
1 cup semisweet chocolate chips
1 cup white chocolate chips
Optional: 1.5 cups of chopped nuts
1. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chips and, if desired, nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 minutes or until lightly browned. 8 minutes is key for us. It yields a slightly gooey and soft cookie. If you like crispy cookies, keep in for 10 minutes, but you risk burning the bottoms of the cookies. Be careful! Transfer to a wire rack and let cool.
We also recently made the cookie bar version and they are fantastic! If you prefer bars, you’ll love this recipe.
Chocolate Chip Cookie Bars
Makes 48 bars.
- Prepare as above, except press dough into an ungreased 15X10X1-inch baking pan.
- Bake at 375 degrees for 15-20 minutes or until golden. Less time= more gooeyness. 🙂
- Cool on a wire rack.
- Cut into bars and enjoy!