It is December 30 – 2 more days until the new year’s resolutions start. So I have one more cookie recipe for you, just in case you haven’t had enough this month! These cookies come to you as part of the Mystery Dish group. I guest posted in October, and was thrilled to be asked to join them full time! Sherri at The Well Floured Kitchen came up with a great list of ingredients for us this month.
Fish (any white flaky such as cod)
Pecorino Romano Cheese
We had to use at least two – I picked Dark Chocolate, Coconut Oil, and Walnuts and made these delicious cookies.
I was so happy to see coconut oil on this list – I bought a jar for the first time a few months ago, but I just never got around to using it. Coconut oil is different from other oils in that it is solid at room temperature. Look at the difference between coconut oil when it is at room temperature and when it is heated.
It is cloudy when solid, and looks like water when melted! I don’t know much about science, but I think it is pretty cool. I’ve heard a lot about the potential health benefits of coconut oil recently, and I’m always game to try something healthy, especially if I can bake it into cookies.
These cookies are actually nutritional powerhouses. Ok I might be reaching with that statement, but in addition to the healthy coconut oil, they are chock full of dark chocolate (antioxidants) and walnuts (essential fatty acids). Hey, if I’m going to eat a cookie, might as well get some health benefits from it! Plus, these taste absolutely amazing. The coconut oil adds a slight coconut aroma to the cookies – it doesn’t overpower the cookies, but it does add a nutty sweetness that tastes great with the brown sugar and the dark chocolate.
These cookies are so easy. No waiting for butter to come to room temperature and no chilling of the dough! Just mix everything up and you are ready to bake them. They are a great twist on a standard chocolate chip cookie, and I can’t have enough chocolate chip cookie recipes!
Dark Chocolate Chunk Coconut Oil Cookies
Recipe adapted from Tracy’s Culinery Adventures
Yield: 18 cookies
1/2 cup coconut oil (measured solid)
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup dark chocolate chips or chunks
1/2 cup chopped walnuts, toasted
Preheat oven to 350 F. Line two baking sheets with parchment paper or a silicone mat.
Put the coconut oil in a bowl and microwave until melted. Allow to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Once the coconut oil is cool, transfer to a medium bowl. Add the dark and white sugar to the bowl and beat with a hand mixer for 1-2 minutes, or until combined (the mixture won’t come together entirely – it will be kind of granular but will come together in the next step). Beat in the egg and vanilla until smooth.
Add the dry ingredients, mixing just until combined. Stir in the chocolate chips and walnuts.
Using a small cookie scoop, scoop the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 9 minutes, until the edges of the cookies are set but the centers still look underdone. Let the cookies cool on the baking sheets for a few minutes, then transfer cookies to a wire rack to cool completely.