Bad Ass (DF) Chocolate Chip Cookies

If you like your biscuits or cookies crunchy and crisp then look away now because these aren’t those. These are soft, doughy, melt in the mouth cookies and they are fabulous! Their origins are found in ‘the hummingbird bakery’ cookbook, but I have altered them over time to become dairy free so I can eat as many as I like.

It’s Sunday today and these are great to bake now because you can have them as a yummy afternoon treat and then the rest will keep as packed lunch treasures for the children and the just-got-in-from-work-and-I-can’t-wait-the-five-minutes-it-takes-for-you-to-get-my-dinner-on-the-table hubby snack. Oh and they are super good for the just-got-back-from-dropping-off-the-children-and-need-a-cup-of-tea-before-I-start-being-productive nibble.

Ingredients

200g coconut oil (room temperature, soft)

300g brown sugar

2 eggs

1 teaspoon coconut extract (I figure if I’m using coconut oil I may as well go all-in on the flavour)

400 g plain flour

1/2 teaspoon salt

2 1/2 teaspoons bicarbonate of soda

225g dark chocolate, roughly chopped (obviously needs to be dairy free to keep this recipe DF)

Recipe

Preheat the oven to 170C and put greaseproof paper on a baking tray.

Whisk the coconut oil and sugar until fully combined. Add the two eggs, one at a time. Scrape the mixture from the sides in between eggs. Beat in the essence. Add the flour, salt and bicarbonate of soda and mix until you get a good dough mixture. Then add the chocolate.

Once the chocolate is well mixed in you can start picking out lumps of the dough and roughly rolling them into golf ball sized dough balls. Keep them pretty separate on the tray.

I bake them for seven minutes and bring them out when they are still pale with a bit of a golden colour appearing round the edges. That keeps them nice and soft, which is my preference. You can experiment up to 10 minutes for the sort of texture that works for you, but these are not intended to be crunchy so again, if that’s what you want, don’t use this recipe.

Put them on the cooling rack and I always like to eat one as soon as the chocolate is at a temperature that won’t burn my tongue (happened a couple of times, ahem) because you need to check they are a good batch.