My first favorite kind of cookie is chocolate chip. My second favorite kind of cookie is shortbread. My third favorite kind of cookie is double chocolate coconut oil shortbread. Here’s why I love shortbread: you don’t need any eggs, they hold their shape well. and they are perfect for dipping in chocolate!
These cookies have very few ingredients, they can be made ahead of time and chilled, and the fat in them is 100% coconut oil!
Chocolate coconut oil shortbread cookies are kind of crunchy/crumbly, with a buttery (but not BUTTERy) texture. I like to serve them chilled, because I like the extra crunch when they are cold, not to mention the bite from the cold chocolate. Is that weird? They get a little softer at room temperature, kind of like chocolate pie dough. Ross prefers them room temp. I also sprinkled some of my freshly-dipped cookies with coconut flakes to compliment the coconut flavor from the coconut oil.
We have been using a lot of coconut oil lately, both in the spray can and from the jar. I like it for the flavor in both sweet and savory cooking, it works well for frying – there’s no gross hot oil smell – just the scent of coconut, and I like to bake with it instead of using butter or vegan butter substitute. Lately, we have been buying the big jars of organic coconut oil because they’re a better deal than the little jars. You will need 3/4 of a cup of coconut oil for this recipe.
The coconut oil needs to be in a solid state for this recipe, if you’re not familiar with it, coconut oil is sensitive to temperature and can go from a solid to a liquid easily. If your oil is liquid, just measure 3/4 cup and chill that portion in you fridge for a few minutes. Then whip the solid oil with a whisk, and add the other ingredients. By the time your other ingredients are mixed in, the dough may be too liquid again. Just pop it back in the fridge to set up, then continue with shaping it into a log for further chilling. There is a lot of chilling time in this recipe, just over three whole hours total, but this dough can be made ahead of time and refrigerated.
As a secret ingredient, I added 1/4 cup of brewed coffee. If you don’t have coffee on hand, you can just use water. The coffee flavor isn’t too apparent in these cookies, but I think it helps enhance the flavor of the chocolate more than plain water would. I usually keep a tiny bit of coffee from my morning pot for baking later on.
Once baked and cooled, the cookies will be ready to dip. I’m sure some of you will want to melt your chocolate in the microwave, and that’s fine, but you won’t find a recipe involving a microwave on Boards&Knives because we don’t use one. Not to mention microwaves can dry out your chocolate and ruin it, so microwave at your own risk or use my double boiler method.
Find a saucepan and a glass bowl that will fit over the pan without touching the bottom. Fill the pan with water about half-way, or as much as you can without water touching the bottom of the bowl. Bring the water to a simmer, then place the bowl on top and put the one cup of chocolate chips in the bowl. Stir with a rubber spatula, scraping the sides down, until the chocolate is fully melted. Then remove from the heat and dip each cookie. Cool the cookies completely in the refrigerator to set the chocolate.