Rate This Recipe
3.3/5 rating (6 votes)

Authors Thoughts

I know today is the first of the year and the time for resolutions and healthy recipe searches, but while we were in Ohio last week, Tim got talking about some chocolate chip cookies his mom used to make, crisp around the edges and soft on the inside. Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food.
  • Ready in: 50 minutes
  • Serves: 6
  • Complexity: easy
  • Origin: Truly Sweet


  • 1/2 cup unsalted butter
  • 1/2 cup organic coconut oil
  • 1 1/2 cups organic coconut sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 1/3 cups all-purpose einkorn flour (want to know more about einkorn flour? check out our book)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dark chocolate


  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper. In a large bowl, cream together butter, coconut oil and coconut sugar. Add eggs and vanilla and mix together. In a separate bowl, combine flour, baking soda and salt; then add this mixture to the bigger bowl. Mix well and stir in the chocolate chips.
  2. Scoop out tablespoon-sized scoops of cookie dough onto prepared baking sheets. Bake for 10 minutes, or until cooked through but not browned. With these cookies, it’s best to undercook rather than overcook. Repeat until all the dough is used up! Enjoy.
  • CIA Napa Valley
  • Court of Sommilier Masters
  • Talk Radio 790 KABC
  • Modern Luxury