Coconut Oil Dark Chocolate Chip Cookies

Perfectly soft, chewy dark chocolate chip cookies… made with coconut oil for a little extra deliciousness. :)

These soft and chewy coconut oil chocolate chip cookies are absolutely wonderful! My new favorite! :) Find the #recipe on thepajamachef.comCan I let you in on a secret? I don’t really like making cookies. In fact, I find it kind of… tedious nowadays. I feel bad saying that, because I have such great memories baking cookies throughout the years with my mom, sister, and grandma, with friends and roommates, even with Ben. I think it might be more enjoyable with someone else, so you can share the measuring and mixing, scooping and rolling, and even the cleaning if you’re lucky. But when you do it all alone, it’s ALL on you. It’s not that making the dough or rolling it out or baking it is hard exactly, but it’s a constant dance of getting everything in the oven and cooked the perfect amount without burning anything, then waiting for the cookie sheets to cool before putting more dough on. On and on it goes. So much work!

These soft and chewy coconut oil chocolate chip cookies are absolutely wonderful! My new favorite! :) Find the #recipe on thepajamachef.comThat being said, I find it funny that so many people would rather bake cookies over anything else. I’m happy to make muffins or cake or pie or cookie bars any day but asking me to bake [and/or GASP decorate] a bunch of cookies for something makes me freak out. Weird, I know. I will never be that person showing up at a bake sale with impeccably decorated cookies. Oh well.

These soft and chewy coconut oil chocolate chip cookies are absolutely wonderful! My new favorite! :) Find the #recipe on thepajamachef.comYou might think it’s strange that I’m rambling on about how I don’t really like making cookies… while I’m sharing a COOKIE RECIPE. Geeze, not good endorsement there. Ha! And yes, maybe that is a bit weird. But truthfully, these cookies are worth the trouble and the fuss! They’re worth every bit of that measuring and scooping and rolling and tedious baking process. They’re soft and chewy, with just a hint of coconut goodness, especially when freshly baked. Plus, if you don’t want to bake all the cookies at once, you can freeze the dough balls and pop them out to bake on a random Thursday afternoon for no good reason at all. Something fun to pull out of the freezer, me thinks. :) I hope you love ’em as much as I do!

These soft and chewy coconut oil chocolate chip cookies are absolutely wonderful! My new favorite! :) Find the #recipe on thepajamachef.comone year ago: Pumpkin Chocolate Chip Cookies
two years ago: Peanut Butter Apple Oatmeal Cookies
three years ago: 30 Minute Chicken Tortilla Soup
four years ago: Pumpkin Biscuits
five years ago: Brown Sugar Bacon Waffles

Coconut Oil Dark Chocolate Chip Cookies

  • Servings: 32 small cookies or 16 larger cookies
  • Time: 30 minutes + time to chill
  • Print

from Leelalicious


  • 1/2 cup coconut oil, at room temperature [consistency of softened butter]
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 2 teaspoons vanilla extract or coconut extract
  • 1 1/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 cup dark chocolate chips


With a mixer, cream together coconut oil, sugars, egg, and vanilla extract until light and fluffy–about 3 minutes. Add flour, cornstarch, and baking soda, mixing until just combined. Fold in chocolate chips.

Roll dough into balls–about 32 small balls or 16 larger balls. When chilled, dough will be hard to roll so do this first! Then place on a baking sheet or plate, cover, and refrigerate for at least 2 hours or overnight. At this point, you can either bake the cookies or freeze for later.

When ready to bake, preheat oven to 350 degrees F. Place dough on a lined baking sheet [with a silpat or parchment paper], then bake for 9-10 minutes until edges are just set. Do not overbake! Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container or enjoy right away!

SRC: Crockpot Barbacoa

Try this easy crockpot barbacoa for your next taco night! It sure tastes great. :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on #secretrecipeclub #src

It was a little surprising that I picked this recipe for this month’s edition of the Secret Recipe Club. Sure, I love Mexican food. That shouldn’t be a surprise to anyone who has ever met me. The surprising part is that I don’t think I’ve ever had barbacoa, except in one or two bite tastes from my husband’s Chipotle burrito. What can I say? Pork or chicken or even–GASP–vegetarian > beef almost allll of the time in my life. But when I was selecting a recipe to make this month from Sashi’s blog, Get off the Couch and Cook, I was feeling like pulling my crockpot out of hibernation. Sashi has tons of other great recipes on her blog, but I must have been in a savory mood when perusing her blog because everything I seriously considered making was a dinner recipe! Hoisin Pulled Pork, Bean and Potato Tacos, Slow Cooked Pulled Pork… they all sounded amazing, as did the barbacoa. And honestly, I planned to make Sashi’s pulled pork, but the grocery store foiled me! There was nary a big hunk ‘o pork in sight, so beef it was. :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on #secretrecipeclub #src

I have to admit, that when reading SRC posts I don’t always click over to the original recipe but if you have a sense of humor, you should definitely read Sashi’s barbacoa post. It is hilarious! Especially the part about how she likes her meat… err, men. ;-) I think Sashi and I would get along well, especially since her husband sounds a lot like mine–he even contributes to her blog, OTT style, and his nickname on the blog is Mr. Onion-Hater! Ben hates onions too, though I think his tolerance of them is a wee bit higher. She doesn’t live all that far away, relatively, as I’m in Nashville and she’s in the Atlanta area. Fun times!

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on #secretrecipeclub #src

But anyway, back to the beef! This crockpot barbacoa isn’t exactly authentic since it’s cooked indoors in the crockpot [hence the name] instead of over an open fire, but it sure is easy and tasty! The only changes I made to Sashi’s original recipe was to reduce the amount of spice with the chipotle peppers in adobo sauce. I used two to her four, and that was plenty spicy for me. No burn but enough heat. This was a great meal to make on a lazy Saturday to enjoy during a football game. True to Chipotle, I served our barbacoa in soft tortillas with cilantro lime rice, guac, and loads of toppings. I know this will be a repeat meal at our house, and we’ll be devouring the leftovers for dayyys! Hope you try this out too! :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on #secretrecipeclub #src

one year ago: Pumpkin Bagels
two years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce 
four years ago: Pumpkin Brownies
five years ago: Cran-Tan-Oat Scones

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on #secretrecipeclub #src

Crockpot Barbacoa

  • Servings: 8
  • Time: 8 hours
  • Print

from Get off the Couch and Cook


  • 3-4 pound beef chuck roast
  • 1 cup chicken broth
  • 1/4 cup lime juice [about 2 limes]
  • 1/4 cup apple cider vinegar
  • 2-4 chipotle peppers in adobo sauce, minced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cloves
  • freshly ground black pepper
  • tortillas, for serving
  • rice, for serving [stir in some lime juice, chopped cilantro, butter, and a little garlic after the rice is cooked for a cilantro lime rice knockoff]
  • lettuce, tomatoes, guacamole/avocados, shredded cheese, sour cream, etc. for topping as desired


Place the beef chuck roast in the bottom of a large crockpot. Pour chicken broth, lime juice, and apple cider vinegar over beef. Spread chipotle peppers and garlic on beef, then sprinkle with oregano, cumin, cloves, and freshly ground black pepper. Use the back of a spoon to rub seasoning into meat, then cover and cook for 6-8 hours on low or 3-4 hours on high.

When beef is fully cooked, remove from crockpot and place on a large rimmed baking sheet or dish. Trim fat as necessary, then shred with two forks. Return meat back to crockpot and stir to redistribute the juices.

Serve barbacoa in tortillas with rice and other desired toppings. Enjoy!

Be sure to check out other recipes from the SRC this week here:

Book Review: Hearts Made Whole

Read on for more about Jody Hedlund’s Hearts Made Whole!

Hearts Made Whole by Jody Hedlund - a book review on #reading

A description of the book from the publisher:

After her father’s death, Caroline Taylor has grown confident running the Windmill Point Lighthouse. But in 1865 Michigan, women aren’t supposed to have such roles, so it’s only a matter of time before the lighthouse inspector appoints a new keeper–even though Caroline has nowhere else to go and no other job available to her.

Ryan Chambers is a Civil War veteran still haunted by the horrors of battle. He’s been given the post as lighthouse keeper, and the isolation where he can drown in drink and hide from his past is appealing. He’s not expecting the current keeper to be a feisty and beautiful woman who’s none-too-pleased to be giving up her position. They both quickly realize he’s in no shape to run the lighthouse, but Ryan’s unwilling to let anyone close, ravaged by memories and guilt. Caroline’s drawn to this wounded soul, but with both of them relying on that single position, can they look past their loss to a future filled with hope…and possibly love?

As usual, my five point review:

  • This book was hard to put down! I read it in less than two days, and it only took that long because I had to work one of those days. Yes, contrary to popular opinion, librarians don’t get to just sit around and read the day away. :) That would be nice though! If you find that job, please let me know. Anyways, Jody Hedlund once again gives us a compelling, thrilling, and poignant novel. From the start, I was captivated by Ryan and Caroline and their individual [and soon to be shared] predicaments.
  • Let’s begin by talking about Caroline. Can I just say that I could NEVER imagine being in her shoes? Losing both parents, figuring out how to care for and provide for four siblings [including a very sick sister] on her own, and working a [more than] full time job as a woman in a male-dominated profession. Oh, and the majority of the men in her profession are trying to run her out. I cannot even imagine! But she handles her life with grace and dignity, working hard even when she thinks that she will inevitably be kicked out of her home and left with no where to go. She has to make some hard choices–even considering marrying out of convenience and fear in order to provide for her siblings. I realize that my/our cultural context for this, especially in middle/upperclass America, is very lacking, but I know that this happens even today in many parts of the world [America included] and it is just crazy to imagine. But even so, Caroline doesn’t face life dragging her feet or whining, but doing what she can for her family. Really inspiring, even if I know that won’t be my life ever.
  • Now Ryan. Ohhh Ryan! Like veterans from wars past and present, Ryan returns from the Civil War broken–physically, emotionally, and spiritually. He’s a flawed character yet beneath the surface, there’s something more. It is in that something that Caroline and Ryan can unite to provide what the other needs. Ryan struggles with drug and alcohol addiction throughout the book, and once again the author handled this timeless theme well. Today we have so many resources to help in those situations, but not so in the 1800s. So it was interesting [and SAD] to consider the cost of addiction in that day and age. I won’t spoil the end, but as you probably have expected, Ryan’s comeback was pretty phenomenal.
  • The setting of this book was amazing–historically, as well as situationally. I didn’t know about the history of women working in the Michigan lighthouse industry, nor about the importance of lighthouses on the Great Lakes over time. Neat stuff!
  • Overall, I loved this book. Probably my only complaint is that the cover was a bit weird. It didn’t seem to connect with the story at all and detracts from the loveliness of the book. It had a little bit of everything–romance, family, mystery… and was engaging from start to finish. Plus, it wasn’t one of those historical fiction novels that feels ancient. This felt accessible and enjoyable. Highly recommend!

What are you reading lately?

Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!

Menu Plan

Menu Plan |

Week of October 12

Monday: Chinese leftovers from the weekend
Tuesday: beef stroganoff
Wednesday: tacos
Thursday: this semester, I work late on Thursdays so Ben usually makes a man meal or eats leftovers, then I eat eggs or something simple when I get home
Friday: buffalo chicken pasta
Saturday: grilling burgers! gotta get it in this fall :)
Sunday: pasta – maybe this cheesy baked everything pasta