I have some advice for those of you who might be planning weddings: elope.
Okay, so I’m kind of kidding. But also? I’m kind of not. Most people who give me wedding advice say some variation of “Girl, do you!” And I’m trying. But it’s proving a little harder than I suspected, and even though I vowed not to let planning a party stress me out so much, here I go, getting stressed out.
Sometimes, when you’re annoyed and exhausted, the best thing to do is bake something delicious. You may have noticed that this is my solution to most problems, but you know what? It works.
This week, I whipped up a batch of double coconut chocolate chip cookies. The coconut double shot consists of toasted coconut AND coconut oil. I was late to the coconut oil party, I’ll admit, but now I’m into it. I saw it all over the internet and I ignored it. Then Jordan suggested I try it and I was like, “Maybe!” And finally, Mama W. and I were at Trader Joe’s and she was like, “Look, there’s coconut oil. Didn’t you want to try it?” and I was all, “How did she KNOW?” because I always forget that she regularly reads my blog and then makes no mention of it as if I’m not going to know (Hi Mom).
Long story even longer, I bought that coconut oil and I’ve been using for every. damn. thing. in the kitchen. Sauteeing? Don’t mind if I do! Smoothies? Why not? Opening the jar and just smelling it every once in awhile? Sadly, yes.
And now baking!
The internet tells me that coconut oil can be subbed for butter in most recipes, so I decided to use it in chocolate chip cookies. The best part is that you can totally pretend these are good for you because, you know, healthy fats. Just ignore all the sugar and focus on the healthy fats.
These were awesome, and I made some without chocolate chips for H. so they’d be 100% dairy-free. And then I ate all the extra chocolate chips on my own. Don’t judge me. Also, please don’t judge this terrible picture. It’s winter and there’s no light around here.
Double Coconut Chocolate Chip Cookies
adapted from Cheeky Kitchen
about 1/3 cup shredded sweetened (or unsweetened, whatever) coconut
1/2 cup coconut oil
1 1/2 cups brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 3/4 cup flour
1/2 cup chocolate chips
Preheat oven to 400 degrees.
Toast the coconut by stirring it around in a hot skillet until it turns brown. But be careful, because it burns easily! Set aside to cool.
In a large bowl, use an electric mixer to beat together coconut oil, eggs, brown sugar, and vanilla until very well mixed. Add the salt, baking powder, baking soda, and flour, mixing together until all are incorporated. Mix in the chocolate chips and toasted coconut. Roll into golf-ball sized balls and place on an ungreased cookie sheet. Bake for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges. Cool them on a cooling rack (or wherever, if you don’t have a cooling rack) and then make your fiance take them to his friends’ place so you can get them out of the house.
Coconut oil image via The Kitchn