It seems extremely fitting that the first recipe shared on my new site is a chocolate chip cookie recipe. It’s tasty, satisfying, and totally compliments my All Foods Fit mentality!
This recipe came about as most of my creations do – I was tinkering in the kitchen attempting to follow a recipe for which I had only half of the correct ingredients. If you’re new to cooking or baking, this can be a really scary feeling, but let me promise you that the more you give yourself creative license in the kitchen, the more you will have the freedom to create new dishes that you love, and also grow your cooking confidence.
The secret to making this chocolate chip cookie recipe extra delicious? The almond extract! It creates this light, nutty taste that is just too delicious. A few other things worth noting about the ingredients in this recipe:
- Coconut sugar – I used this because that was all I had in my kitchen. I was out of brown sugar! However you could sub brown sugar 1:1 for coconut sugar and I am sure that it would be delicious. If anything, it may make these cookies even more chewy!
- Coconut oil – I used virgin coconut oil (again, what I had on hand – there’s a theme here) which has a stronger coconut flavour. Using a refined coconut oil or swapping for another oil such as canola oil will give a more muted taste.
- Chocolate chips – does anyone actually measure the chocolate chips in recipes? 1.5 cups is an estimation for sure, so add what looks good to you! You could also roughly chop a chocolate bar for more of a chocolate chunk cookie vibe
I would love to hear what you think of the recipe! If you make it, make sure to tag me on Instagram @britneylentz.rd so I can see!
Chewy Chocolate Chip Cookies
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut oil melted
- 1 cup coconut sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1.5 cups chocolate chips
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking soda, baking powder, and salt and set aside.
- In a large bowl cream together coconut oil, coconut sugar and white sugar.
- Beat in eggs, then add vanilla and almond extract.
- Add dry ingredients to egg mixture and stir together.
- Stir in chocolate chips.
- Form dough into 1.5" balls and place on a lined baking sheet.
- Place cookie sheet in the freezer for 5-10 minutes to set dough.
- Bake for 10-12 minutes and let cookies cool on the pan. They will look undercooked when you first pull them out, and continue to cook on the baking sheet.