Wednesday, April 4, 2012

Double Coconut Chocolate Chip Cookies

Servings: 48 cookies
1/4 cup unsalted butter
1/2 cup virgin coconut oil
3/4 cup organic sugar
3/4 cup Turbinado or whole sugar
2 eggs
1 teaspoon vanilla
12oz semisweet chocolate chips
2 cups self rising flour
1 1/2 cups shredded coconut
Preheat oven to 350 degrees F.
Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.
Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.
Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling.