Bakery Style Toffee Chocolate Chip Cookies

by jerseygirl on December 20, 2010 · 12 comments

I have heard that coconut oil has many health benefits and is a great butter or shortening replacement when cooking. A few weeks ago I was sent some Tropical Traditions Virgin Coconut Oil. *** With the holidays right around the corner, this was the perfect opportunity to try some in my baking. After using it to make these cookies, I might never use butter in my chocolate chip cookies again. The texture was fabulous. I thought the cookies had a faint coconut scent however when I brought some to work no one noticed a coconut taste unless I mentioned it to them first. When I bit into the cookie, I loved the crumbly outside but chewy inside. I will definitely try coconut oil in some of my other cookie recipes. I’m not so sure there is any health benefits gained from eating these rich sugary cookies however the oil sure did make my cookies taste yummy!

***For full disclosure, Tropical Traditions sent me a free bottle of coconut oil. The opinions are my own and I was not compensated in any other way.


Toffee Chocolate Chip Cookies

1 3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoons vanilla extract
1 large egg
3/4 cup mini chocolate chips
1/2 cup toffee bits

Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper. Mix together flour, baking powder, baking soda and salt. Set aside. Cream coconut oil and both sugars with an electric mixer; Add vanilla and egg and beat until egg is mixed in. Add flour mixture and stir until mixed well. Stir in chocolate chips and toffee bits. Using a small scoop, drop rounded teaspoonfuls on the parchment lined cookie sheets and bake for 10-13 minutes or until the edges start to brown. After removing from oven, let cool on a cookie rack. Makes about 3 dozen cookies.

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