Resources
I poured over the internet to try to find the best base recipe I could. Chocolate chip cookies are probably the most popular baking recipes out there. Based on how the cookies looked in the photos and videos and what information the author provided, these were the most useful resources I found:
Texture
The goal was to make cookies that were crispy around the edges and dense and chewy in the middle. I did not want crispy all the way through, cakey, light, or soft cookies.
Flavor
I wanted a dairy-free version, so I swapped coconut oil and coconut milk powder for the butter. For me, the lack of butter is a positive thing, since I find the butter flavor overpowering. Other than that, it is pretty standard. Since I wasn’t going for anything fancy, I went without the flaky salt finish that most of the recipes called for.
Ingredients
This was the consensus of necessary ingredients and their function based on my research.
Flour: all-purpose flour provides structure without being too dense.
Baking soda: this helps browning and acts as a leavener by reacting with the acidity in the brown sugar.
Brown butter coconut oil: this is the oil in the recipe. Browning the coconut milk solids adds a warm, caramelized flavor. When using butter, browning also evaporates the water, which most recipes compensate for by adding back some liquid to the recipe.
Egg: provides structure and fat. Most recipes either use a whole egg or a whole egg + one yolk.
White sugar: contributes to crisping of the edges.
Brown sugar: brown sugar is white sugar with added molasses. The molasses adds moisture and helps create a chewy texture. Using both white and brown sugar results in a good balance.
Vanilla: adds flavor and depth.
Chocolate: chopped bar chocolate increases spreading and creates puddles. Chocolate chips hold their shape, prevent spreading, and are a more traditional choice.
Salt: a necessary flavor enhancer.
Variations
Bakery style: these cookies have soft, golden edges with a fudgy center. These are best for a crowd since they look and taste more like store-bought cookies. They use the same ingredients and process as the recipe below, except they only have 22g coconut oil and 2.3g coconut milk powder.
Chocolate chip cookies
The best version of a classic dessert.
Ingredients
- 2 Tbsp. (27g) coconut oil
- 1 tsp. (3g) coconut milk powder
- 1 1/2 tsp. (7.5g) milk
- 1 Tbsp. + 2 tsp. (24g) white sugar
- 1 Tbsp. + 2 tsp. (24g) brown sugar
- 1/4 egg (12.5g), cold from fridge
- 3/4 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup + 1 1/2 Tbsp. (43.7g) all-purpose flour
- 3 Tbsp. (37.5g) chocolate chips
Instructions
- Brown coconut milk powder in coconut oil.
- Add coconut oil to a bowl and beat vigorously with sugars, egg, and vanilla for 1 minute, until lighter in color and slightly thicker. Stir in milk.
- Add baking soda and salt. Stir until fully combined.
- Use a flexible spatula to fold in flour until no patches remain. Fold in chocolate chips.
- Chill dough for at least 30 minutes (up to 2 days). When ready to bake, scoop into 1 1/2 Tbsp. balls.
- Bake at 350°F for 9 minutes, until edges are golden and crinkly and center no longer looks wet.
- Cool on baking sheet for 5 minutes, then move to a wire rack.
Notes
To use butter, brown 37.5g of butter and omit the coconut oil and coconut milk powder.
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