By Sam J Loeb
Cookies are one of the easiest and fastest snacks to bake. A
cookie comes in several different textures, shapes, sizes, and flavors for
almost every taste, with the awesome chocolate chip cookie recipe being the
favorite by a mile. Making chocolate chip cookies from scratch doesn't require
a lengthy list of costly ingredients or an entire afternoon to bake. You can
bake a delightful batch of chewy, flavorful, and incredibly chocolaty cookies
in less than 60-minutes, including the prep and baking time. Avoid the boxed
mixes when making home-made cookies, use fresh ingredients in your mix to
achieve the best possible results.
Quick and easy to prepare, a simple recipe idea to try for coconut
oatmeal chocolate chip cookies -
To bake a delicious batch of chocolate chip cookies you will need
to assemble the following ingredients - all-purpose flour (1-1/4-cup), cocoa
powder (1/4-cup), coconut oil (3-tbsp), baking soda (1-tbsp), brown sugar
(1/2-cup), baking powder (1-tbsp), granulated sugar (1/2-cup), light brown
sugar (1/2-cup), salt (1/3-tbsp), vanilla extract (1-1/2-tbsp), egg (1 whole),
shredded coconut (1-cup), butter (6-tbsp), rolled oats (1-cup), and off course
the semi-sweet chocolate chips (1-cup).
1) Prior to mixing the ingredients, it often helps if the butter
is soft. The easiest way of achieving this to measure out the 6-tbsp approx
1-hour prior to starting and leaving it at room temperature. If this step was
missing, and you're in a rush to start on chocolate chip cookie recipe, just
measure out the butter and break up with a fork or similar metal utensil for
approx 1-minute or so.
2) In a decent sized bowl, mix the baking powder, baking soda,
cocoa powder, salt, and flour together.
3) Whisk the dry ingredients with a standard blender whisk and put
to one side for now.
4) Use an electric hand-mixer to combine the coconut oil, butter,
and sugars (brown, light, and granulated) into a creamy mixture.
5) Add in the vanilla extract and egg and blend to mix.
6) On a low-speed setting, slowly add in the cocoa and flour
mixture (see step 2). Combine until blended. Now pour in the oats and shredded
coconut.
7) Add in the cup of sweet chocolate chips, the dough at this
point will be extremely thick.
8) Use the finished mixture to create dough balls at a size
similar to that of a heaped tablespoon. Place the individual dough balls on a
pre-grease baking tray, with a gap of approx. 2-inches between each one. Avoid
flattening the dough, as this happens naturally as the cookies are baked.
9) Place the tray in a pre-heated oven. Bake at 350°F (180°C) for
12-minutes until the cookies appear golden brown. Avoid opening the open whilst
baking or you might end up with completely flat cookies.
10) Remove from the oven. Let the cookies cool for approx 2-minute
on the baking tray, then transfer them to a cooling rack.
11) Eat and Enjoy - fresh-baked chocolate chip cookies are best on
the day baked, although these cookies can be stored in a air-tight tin for up
to 2-days after baking.
