The (new) best cookie recipe EVER!

To make up for my lack of posting, here’s the cookie recipe, as promised, plus the story of how they came to be.

The real reason I made them is because I had eggs set to expire at the end of the week and was not in the mood to eat them as eggs.  

Lately, I’ve much preferred my egg protein to take the shape of baked goods, and since I love having frozen cookie dough on hand, this was a perfect excuse.  Did you know chocolate chip cookie dough freezes awesome?  Scoop into balls, freeze on a lined baking sheet and pop into a ziploc baggie to bring out whenever the craving for freshly baked cookies hit.  (Or,  gnaw on the dough as is for a cool frozen treat, just don't tell the FDA that I support anyone eating raw cookie dough, because, well salmonella could strike.)

Anyway, I was all set to make these cookies when I realized I was short on butter.  I only had half of what I needed.

Crap.  Baked goods without butter is like a beach day without sun.  Sure, it can still be okay in the long run but you’d be missing what makes it perfect.  That’s right, butter is like the sun. It’s necessary for life.

Anyway, I still didn’t want to take no for an answer and I didn't want to drive to the store.  Applesauce is out because I don’t like the texture.  And I don't like vegetable oil in my cookies. But then I remembered something.  Jon picked up some coconut oil from Trader Joe’s a few weeks back that we hadn’t even opened yet.  It’s thicker than vegetable oil. Maybe that could be my cookie savior?!

Was it ever!

The butter and coconut oil mix creamed together with the sugars perfectly and I couldn’t notice a difference in the dough at all.  They smelled good in the oven and browned perfectly. The taste? Jon said they might be the best cookie I’ve ever made, which is saying something.

So this may be my new go to chocolate chip base and I’m happy to share it along to you!

Kitchen Sink Chip Cookies

Makes 4-6 dozen cookies, depending on size

I called these “Kitchen Sink” because I put so many different things in them.  I had some leftover mini chocolate chips, white baking chips, salted caramel chips, marshmallows and nuts that I wanted to use up before opening new bags.  I always put in more than just one bag of chocolate chips, too. This way they’re all the cookie with the most chocolate!

This base is good for anything really.  One of my favorites is white chip with dried cranberries and walnuts.  Swoon. 

Base:

So good!  

¾ cup brown sugar

¾ cup white sugar

½ cup butter, softened

½ cup coconut oil

2 eggs

2 tsp vanilla extract

2 ¼ cups flour

1 tsp baking soda

1 tsp salt

Extras:

2-3 cups of mix-ins (chocolate chips, caramel chips, sprinkles, nuts, pretzel sticks, crushed oreos, marshmallows… have fun with this part!)

Directions:

Preheat oven to 375 degrees.

Beat sugars, butter and oil for 2 minutes, until light and fluffy.  Add in eggs, one at a time, until fully incorporated, and then vanilla extract.

In separate bowl, mix the dry ingredients.  Slowly blend the dry into the creamed sugar mixture until just mixed.  Stir in your extras.

Put heaping teaspoons/tablespoons/espresso cups of dough onto a parchment lined cookie sheet and bake 8-12 minutes, depending on your oven.  Rotate halfway through. (I usually rotate after 5 minutes.) Pull from the oven when they smell like heaven and the edges are starting to brown.  Place onto cooling rack. Set your patience timer for five minutes so you don’t burn your tongue and enjoy!