These big, soft, chewy chocolate chip cookies are packed with flavor from the coconut oil, walnuts and shredded coconut. Make sure to share with a friend!
One of the things I love about food, besides eating it, is that it evokes such powerful memories. Memories that stand the test of time.
Like when I ate a delicious, yet insanely overpriced slice of pizza in Rome or had the most amazing seven-course meal at a restaurant in Seattle full of fresh, creative dishes and impeccable service.
We all have those memories…..meals we ate as children, smells that conjure up particular events or people in our lives. I love hearing stories tied to food.
One such memory I have from my childhood is of staying at this hotel when I was traveling with my family. There was something magical about this hotel and I’ll tell you what that little something special was…..a big complimentary chocolate chip cookie upon check-in.
Ahhhhh, those people are geniuses. Do you realize the impact that a warm chocolate chip cookie pulled out from the receptionist as she hands over your room keys, has on a person? Or rather a young person? It is a memory that has always stuck with me.
When people are given that little something extra or are treated with excellent service, people get excited. These things matter. They stand out to us and make us happy.
You can carry out these small acts in any situation in your life really. Sharing good food and being thoughtful really impacts others; even something simple like bringing food to a neighbor.
When I think back to the hotel, which still carries out the tradition of handing out fresh cookies to guests, and I can vividly remember holding the bag and thinking, wow this is amazing! And if we want to be frank, it’s just a cookie, but it was unexpected and it was a really good cookie, which showed they cared.
The cookies were a little different than your standard chocolate chip cookie recipe and perhaps that something unique also made them so memorable.
I’ll be honest, it wasn’t until writing this post that I ever thought of looking for the real cookie recipe from the hotel, but this recipe is inspired by my memory of that cookie. I tried something different and used coconut oil instead of butter (so good), walnuts, lots of chocolate chips and the secret ingredient, finely shredded coconut- a winning combination in my book.
I think about those freshly baked cookies at that hotel and ponder how I can incorporate that magical touch into my everyday life. There are so many ways to do it; it’s just taking the extra step to bring a little joy to others. And for me at least, food always plays the starring role.
Whether or not these cookies taste like original from that hotel isn’t really the point, they are delicious and worthy of being handed out to any neighbor, teacher, garbage truck worker or friend.
Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more. #epicurious #outofthekitchen
[Tweet “Chocolate Chip Cookies With Walnuts and Coconut Oil #outofthekitchen #epicurious #AD”]
- 2¼ cup white whole wheat flour
- ½ cup rolled oats, ground semi fine to fine in a mini food processor
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup coconut oil, softened
- ¾ cup organic coconut sugar (can sub regular sugar)
- ¾ cup brown sugar
- 2 teaspoons vanilla
- ½ teaspoon lemon juice
- 2 eggs
- 12 ounces (~2 cups) mini bitter sweet chocolate chips
- 1 cup chopped walnuts
- ½ cup unsweetened finely shredded coconut
- Preheat oven to 350 degrees. In a bowl, mix the dry ingredients (flour through cinnamon). In a larger bowl, beat coconut oil with sugars, vanilla and lemon juice until well combined. Stir in eggs and whisk for a minute or two until light and fluffy. Stir dry ingredients into wet ingredients and whisk slowly until combined. Using a large spoon stir in chocolate chips, walnuts and shredded coconut by hand. Cover and refrigerate for at least 1 hour.
- When ready to bake, scoop ¼ cup rounded portions onto an cookie sheet lined with parchment paper at least 1½" to 2" apart. Bake for 12 to 14 minutes. Centers will still be slightly soft. Let cool on cookie sheet for ~5 minutes. Remove to wire rack to continue to cool and store in an air tight container.
Looking for more cookie recipes?
Soft and Chewy Peanut Butter Chocolate Chip Cookies
Cheesy Chicken and Rice Skillet
Chocolate Coconut Dessert Hummus
Pecan Pie Cookie Bars
Morning Glory Muffins {Gluten Free}
What temp do you use for baking?
Sorry Chris, I just updated the recipe. 350 degrees. Thanks for the comment 🙂
They look mighty tasty and I wanted to make sure I didn’t over, or under, cook them and ruin my dream!
Thanks for the update.
I am a LOVER of all things cookies. I’ll have to add these to my Christmas cookie round-up this winter!
These cookies look so delicious. And I love how you substituted butter for coconut oil – so creative! For me, my best food memory involves breakfast. I have fond memories of spending the night at Grandma’s house and waking up to the smell of fresh eggs, bacon, potatoes and homemade flour tortillas. Thank you for sharing your special recipe!
These look delish! I can not wait to make them with the kids! Both cooking and sharing the fruits of our “labor” are always fun!
Mandy Skinner recently posted..I Don’t Squat… For Booty Gains
Oh yumm these look like an awesome option for holiday cookies with a little less guilt!
-Lee Anne
http://www.lifeinatx.com/
These look absolutely amazing!! Can’t wait to try them! Pinned 🙂
Andie Thueson recently posted..Comment on How To Train For Your First 5k by Andie
I love how some foods just bring back such good, positive memories. For me, it’s my Mom’s three bean stew that she always has made. These cookies look so soft and chewy, just how I like them! I will definitely be trying them out this weekend! xo
Dianna | Chard in Charge recently posted..A Dietitian’s Tips for Choosing a Nutrition Supplement
Oooh! These cookies look so delicious! Best thing I like about these cookies is that you have not used any butter. I just can’t add butter to my recipes, I always look for subs. So, I will be giving these cookies a try one of these weekends!
Kam Kay recently posted..6 Easy Ways to Get More Comments On Your Blog
These look delicious. I think the Double tree hotel gives out cookies!
Coconut oil in cookies is sooooo good. I am definitely pinning this recipe because of the walnuts too. Your blog is so lovely, I’m glad I found you!
They look packed with goodness! I really like baking with coconut oil and coconut sugar too.
Christine | Vermilion Roots recently posted..Welcoming Fall + Cardamom Baked Stuffed Apples
Yum! Lot’s of delicious healthy fats in these cookies – they look awesome!
Ginger Hultin recently posted..Spiced Roasted Carrots
I always think that walnuts (and nuts in general) add a good oomph to desserts. These look great and your photography is awesome!
Zully Hernandez recently posted..Starfruit filled Brown-Sugar Shortbread Cookies
I am a firm believer that nuts should be in cookies, making me a firm believer in this recipe!
These looks so delicious! A Must Try!
Michelle recently posted..Foodie: Roasted Tomato Soup & Grilled Cheese
These look AWESOME! I wonder if they will turn out just as lovely with whole wheat pastry flour and a vegan egg replacer?!
These look so yummy! I’m going to have to try this recipe out
Allison Gallagher recently posted..Fall Booties I’m Loving
They look so so delicious! I want some now!!!! 🙂 🙂
You are not going to have to twist my arm into trying this recipe. 🙂 I’ll tweet you a pic when I make them.
Yummy – this recipe looks amazing! I’ll definitely have to give it a try 🙂
Alicia recently posted..How To Master The Art Of Smoothie Bowls
These cookies look so delicious. I love hearty cookies, especially for breakfast. One of these would be perfect with my coffee this morning!
Kristen @ The Endless Meal recently posted..September Blog Income Report
Looks and sounds amazing!! I’m definitely trying this recipe next. 🙂
Just wondering, where and what hotel was this!?
These are now on my Christmas cookie list. They are so delicious!! I used an egg substitute and non dairy chocolate chips to make them vegan. Otherwise I followed the recipe. I have the second batch in the oven now.
Awesome! So glad they worked for you. 🙂 Thanks for letting me know.
Hi Melanie. Not sure what I did wrong but my cookies look and taste more like biscuits than cookies. I followed the recipe exactly. I put the dough straight into the oven from the refrigerator. Should I have waited until it cooled down?. And should I have pressed it down to flatten it because the cookie is 1-1.5 inch high.
Hi Debbie,
I am so sorry to hear that the cookies didn’t work out for you. Are you positive that you included both sugars and the oil? When omitted those are the things that cause a more biscuit-like cookie. The fat helps with spreading. They can go from fridge straight to oven. I don’t really press down, rather just make sure it’s a rounded scoop. Not a ball. Mixing technique, temperature of your oven and your measurements can all affect the outcome, but it does sound like something was off. 🙁 I wish I could tell you exactly what!
I think it’s because I cut sugar by 1/4 cup. I will try again another day. Thanks for replying.
If I do not have cornstarch on hand what can I use as a substitute?
Unfortunately I do not have a good answer. I have heard that arrowroot or rice starch would work, but not sure that anyone would have those things on hand! I have also read the substitution of 3 tablespoons of flour to 1 tablespoon of cornstarch meaning replace it with a little more flour. In cookies it gives it a fluffy texture which is why I used it here. With that being said, I don’t think these cookies would be ruined if you omitted it they just wouldn’t be as fluffy and thick.