I adapted the traditional Chocolate Chip Cookie Recipe for my brother Jody, who was visiting from Hawaii. It came out great!
- 1 cup Coconut Oil
- 1/2 cup Cane Sugar
- 1/2 cup Turbino Sugar
- scant 3/4 cup unrefined brown sugar
- splash 1/2 and 1/2
- splash boiling water
- splash Vanilla (no Beaver taint)
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2+ cup flour
- Chocolate Chips
- Hand chopped chocolate bars (dark chocolate, milk chocolate - whatever you like)
- Chopped Walnuts
- Unsweetened Coconut Flakes
- Dried Cherries
Preheat oven to 350.
Measure out the coconut oil and mix in a mixer. Add the sugars and beat very well. After several minutes add the 1/2 and 1/2 (I use this for my coffee, so I just used a coffee splash, you could probably use coconut cream, coconut milk, soy, almond or regular milk) and blend. Then add the splash of boiling water and mix well. The boiling water should slightly dissolve the sugar crystals and coconut oil. Add the vanilla, salt and baking soda and beat very well. Then add the eggs and beat for 2-3-4 minutes. You really want to get everything mixed together here, because you don't want to mix as much when you add the flour. Then add the 2 1/2 cups flour - mixing as little/lightly as you can get away with. I usually hand mix in the final 1/2 cup.
Then add the chocolate chips, nuts and all the other goodies that you want.
Refrigerate the dough for 15-30 minutes (go do something).
Then bake for 9 minutes - leave on the cookie sheet outside the oven for another 2 minutes for not so crispy cookies. Bake for 12 minutes - 2 min on cookie sheet outside the oven.
Let cool and then take them in your mouth!