This is a modified vegan recipe: it uses coconut oil instead of butter and 1 egg (instead of a flax-seed substitute). I really like that it uses much less sugar than a traditional chocolate chip cookie recipe. I used extra dark chocolate chips. The rosemary adds such an interesting flavor with the chocolate chips. It doesn’t make the dough green. I omitted the salt and didn’t miss it at all.
Use a tablespoon-size cookie disher (scoop) to measure out the dough so that the cookies are the same size.
Isa says, “Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.” They are puffier than purely vegan cookies, and I believe that’s because of the egg.
Makes 24 cookies
1/2 cup refined coconut oil, softened
1 teaspoon rosemary powder
1/4 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup dark chocolate chips (I used Guittard Extra Dark 63% cocoa)
Heat oven to 350 F. Lightly grease two large baking sheets.
In the bowl of a stand mixer, beat together the coconut oil and rosemary powder, until relatively smooth. Add the sugars, and beat for about a minute.
Add the egg, and beat for 30 seconds or so. Mix in the vanilla.
Mix in about half the flour, the salt, and the baking soda, and mix well. Scrape the sides of the bowl. Beat in the remainder of the flour. Add the chocolate chips, and beat briefly to make the dough.
Scoop the dough onto prepared cookie sheets (or use a tablespoon). Flatten gently with your hands. (Tip: press a few extra chips into the top of each cookie before baking.)
Bake for 10 to 12 minutes, until bottoms are golden brown.
Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.
Adapted from a recipe by the wonderful Isa Chandra Moskowitz