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Easy Chocolate Chip Cookie Recipe Idea
Cookies are one of the easiest and quickest snacks to bake. Cookie comes in several different textures, shapes, sizes and flavors to suit almost every taste, with the amazing chocolate chip cookie recipe being the favorite by a mile. Making chocolate chip cookies from scratch doesn’t require a long list of expensive ingredients or an entire afternoon to bake. You can bake a delightful batch of chewy, delicious and incredibly chocolatey cookies in less than 60 minutes, including prep and baking. Avoid the boxed mixes when making homemade cookies, use fresh ingredients in your mix to achieve the best possible results.
A quick and easy to make, simple recipe idea to try for Coconut Oatmeal Chocolate Chip Cookies –
To bake a delicious batch of chocolate chip cookies, you’ll need to gather the following ingredients – all-purpose flour (1-1/4 cup), cocoa powder (1/4 cup), coconut oil (3 tablespoons), baking powder (1- spoon), brown sugar (1/2 cup), baking powder (1 spoon), granulated sugar (1/2 cup), light brown sugar (1/2 cup), salt (1/3 spoons), vanilla extract (1-1/2 tsp), egg (1 whole), shredded coconut (1 cup), butter (6 tbsp), rolled oats (1 cup), and of course the semi-sweet chocolate chips (1 cup ).
1) Before mixing the ingredients, it often helps if the butter is soft. The easiest way to achieve this is to measure the 6 spoons approximately 1 hour before starting and leave it at room temperature. If you missed this step, and you’re in a hurry to start a chocolate chip cookie recipe, simply measure the butter and break it up with a fork or similar metal utensil for about 1 minute.
2) In a decent sized bowl, mix the baking powder, baking soda, cocoa powder, salt and flour together.
3) Puree the dry ingredients in a standard blender and set aside 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 the vanilla extract and egg and mix to mix.
6) On low speed, slowly add the cocoa and flour mixture (see step 2). Combine until blended. Now pour in the oats and shredded coconut.
7) Add the cup of sweet chocolate chips, the dough at this point will be extremely thick.
8) Use the finished mixture to create dough balls in a size similar to that of a heaped spoon. Place the individual dough balls on a pre-greased baking tray, with a gap of approx. 2 inches between each. Avoid flattening the dough, as this happens naturally when the cookies are baked.
9) Place the tray in a preheated oven. Bake at 350°F (180°C) for 12 minutes until the cookies appear golden brown. Avoid opening the opening while baking or you could end up with completely flat cookies.
10) Remove from the oven. Let the cookies cool for about 2 minutes on the baking tray, then transfer them to a cooling rack.
11) Eat and Enjoy – fresh baked chocolate chip cookies are best the day they are baked, although these cookies can be stored in an airtight tin for up to 2 days after baking.
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