If you're not familiar with coconut oil, it's a solid at room temperature similar to butter:
But heat it up a little and it turns to a clear, silky oil:
The first few times we tried it, we used it in stir-fries. It worked fine, but I didn't get a whole lot of coconut flavor from it. And given that it's got more saturated fat than butter, I didn't think it was worth it when my good ol' olive and sesame oils that I usually use for stir-fry work just as well.
Now, it has to be said that there is a lot of discussion going on about whether the saturated fats in coconut oil are better for you (or not as bad for you) as those in butter. I won't go into great detail, but basically it has to do with the length of the fatty acid chains that make up the coconut oil. Since the scientific evidence isn't 100% clear given limited studies, I'm not going to be adding coconut oil to everything. But from what I've read, I have no concerns about swapping out butter for coconut oil.
And so these chocolate chip cookies with coconut oil (or coconut infused chocolate chip cookies, as I like to call them) came to be. I swapped out the usual butter in the recipe for the exact same amount of coconut oil and the results were delicious!
The cookies had a bit of a lighter, crispier texture than the butter version and a slight hint of coconut in their finish. I would definitely make these again, and I can't wait to try other baked goods using coconut oil.
What's your favorite recipe using coconut oil?
If you're looking to try a new one out, here's my recipe for
Coconut Infused Chocolate Chip Cookies
(Makes 18 large cookies)
3/4 c. coconut oil, melted (I measured the 3/4 c. when solid, which after melting, turned into about 2/3 c.)
1 c. brown sugar (loose, not packed)
1/2 c. granulated sugar
2 tsp. vanilla extract
1 whole egg
1 egg yolk
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, beat melted coconut oil, brown sugar and white sugar until well blended (no lumps). Add vanilla, whole egg and egg yolk and beat until creamy.
In a small bowl, sift together flour, baking soda and salt.
Add the flour mixture to the sugar mixture and beat until well blended.
Stir in chocolate chips.Drop heaping (about golf ball-sized) tablespoons of dough onto parchment paper at least 2" apart.
Bake for 15 minutes or until cookies are evenly browned.