Chocolate PBfit Cup Bats
Most people don't know when in history the chocolate chip cookie was irreversibly connected with grandmothers, but we have a great story for you. One day, a long time ago when chocolate was just becoming a thing, Grandma Sanders was baking cookies. Her grandchildren, Paul and Sandra, were visiting and they were fighting over the bag of chocolate. Grandmas saunders was about to put the cookies in the oven when the fight over the chocolate chips spilled in the kitchen where the bag of chocolate broke open and fell on the cookies. Because Grandma Sanders had a strict no touching unbaked cookies policy, she did not remove the chocolate. When the cookies came out of the oven, they were gooey, chocolaty and delicious. The human race has associated chocolate chip cookies with grandmothers ever since. While that story of chocolate chip cookies was obviously fictional, this recipe is not! give it a try!
|1 Cup BBF organic refined coconut oil, semi-solid||
|3/4 Cup brown sugar|
|3/4 Cup sugar|
|1/2 tsp water|
|1 tsp BBF organic boubon madagascar vanilla|
|1 tsp baking soda|
|2-1/2 Cup flour|
|1 tsp salt|
|8 oz chocolate chips (semi-sweet or milk chocolate, whichever you prefer)|
|3/4 Cup chopped nuts and/or raisins (optional)|
Cream together sugars, oil and eggs. Add remaining ingredients and mix until combined. Scoop onto a baking sheet lined with parchment paper. Bake at 350˚F for 11-13 minutes until light brown.
TIPS: The temperature of your oil is important. It should be firm enough that it won’t pour, but not so solid that you can’t scoop it (about the consistency of shortening).
You can also try using BBF Extra Virgin Coconut Oil and add some toasted coconut flakes for a delicious, tropical chocolate chip cookie.
Makes 2.5 dozen cookies.