Coconut Chocolate Chip Cookies

I am a firm believer in alliteration and chocolate chip cookies. They're the classic all american cookies. And probably my favorite dessert, tied with jell-o no bake cheesecake and brownies.

A little variation in these cookies is a great thing too. What to make it a little healthier? We're subbing butter for coconut oil. We're also adding some coconut flakes for texture and crunch.

If you bring a box to work they may disappear before lunch time. Nurses are a hungry bunch.

They're pretty straightforward to make too. We'll start with mixing the coconut oil and brown sugar in your stand up mixer (or using an electric hand-held mixer).

Dump in the flour and you end up with this beautiful dough. Delicious to snack on I might add, if you're okay with a little bit of raw egg. I suppose I shouldn't advocate for that though.

Finally make yo cookies! They don't spread out as much as other recipes I've made and are a delicious combination of chewy with a little bit of that coconut crunch.

Coconut Chocolate Chip Cookies

(Makes ~24-30 cookies)

From The Well Traveled Wife

Ingredients

• 1/2 cup coconut oil
• 1 cup packed brown sugar
• 1 tbsp vanilla extract
• 2 eggs
• 1 3/4 cup all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 12 oz semisweet chocolate chips
• 1 1/2 cups unsweetened, shredded coconut

To Make

1) Preheat oven to 375*. Using electric mixer or stand mixer, combine coconut oil and brown sugar. Next add in eggs one at a time and vanilla extract until light and fluffy.

2) In separate bowl whisk together flour, salt, baking powder and salt. Add all at once to wet ingredients and mix just until combined. Using a spoon stir in coconut and chocolate chips. 

3) Put large spoonfuls of cookie dough onto sheet lined with parchment paper. Bake for 8-10 minutes or until bottoms are just brown. Let cool on cookie sheet for a few minutes then transfer to cooling rack.  Enjoy!