I have been searching for my trademark chocolate chip cookie recipe for years.
My dad had his favorite recipe, which he made dozens upon dozens of times for our family when we were growing up. His mom, my grandma, had her favorite recipe, which she actually called “chip chocolates” and always served to her grandkids frozen and hard as rocks (so good!). But I always thought it would be fun to have a recipe that was all my own.
So this past week when my sister was in town and we were cooking up a storm, I decided to experiment with a new recipe to serve as a little “treat” after our hours of cooking. Sarah was a little skeptical as she mixed up the dough. But once we pulled these babies out of the oven and took those first warm, soft, chewy, and chocolate-y bites, she said — and I quote — “these might just be the best chocolate chip cookies I’ve ever had”.
Agreed.
And it’s all thanks to that magical ingredient that we now know and love: coconut oil.
I have actually had coconut oil chocolate chip cookies on my “must-try” list since holiday baking season. But somehow I didn’t get around to it until this past week. Once we made that first chewy, delicious batch, though, you’d better believe I made a second batch two days later. I mean, a food blogger’s gotta test those recipes, right?
Sure enough, these were just as amazing on Round #2. As I’m pretty sure they will be when I make them again on round #22. And #222.
To be sure, this is in part thanks to a few cookie tips I have learned over the years, like adding cornstarch for extra chewy-ness, and using a good brown/white sugar ratio, and chilling the dough balls in the fridge before baking. (That last step is a definite “must” when using coconut oil, since it is not as solid as butter or shortening at room temp. And it takes at least an hour, so plan in advance!)
But I have to say that the extra flavor note of the sweet coconut was my favorite part! To be sure, the coconut flavor in these is super subtle. I had a few friends try these, and they couldn’t even taste it. But what everyone agreed was that the coconut oil brought out a little extra sweetness in these cookies. And also made them wonderfully chewy and thick. And well, just crazy good.
The ingredients for them were standard, with the exception of coconut oil in place of any other fats.
Just whip up the dough…
…then create your big dough balls. (I used a large 3-tablespoon cookie scoop, and shaped them slightly tall so that they wouldn’t spread as much when cooking.) Then cover the sheet with plastic wrap and chill them in the fridge for an hour or two until firm.
Then pop them in the oven….
…and this will be the result.
They’re big. They’re perfectly flavorful. They are overflowing with chocolate chips. And good grief, are they GOOD.
I’m pretty sure you should make a batch right now just to see for yourself. ;)
Coconut Oil Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil, softened but not melted
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
- Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.
- When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
I made these this evening and WOW!!! My roommate was bowled over. I’m taking them tomorrow to one of the after-school arts classes I teach. They’re going to LOVE them! Many thanks for the recipe!
Awesome Suzanne — we’re so glad they were a hit! :D
Best chocolate chip cookie recipe I have ever made. These are amazing.
Thanks Jamie — we’re so glad you enjoyed these! :)
Love this recipe!! Added peanut butter as well!!
Thanks, we’re glad to hear that! And we think the peanut butter sounds like a wonderful addition!
Thank you for this recipe.
Wow!!!!!!!!!
These are delish!!!!!!!!!
Thanks Gustav — we’re glad you enjoyed them! :D
These were delicious!! I didn’t have any cornstarch and cooked them right away (because sometimes you need a cookie asap). They were very good! Next time I’ll follow the recipe exactly and see the difference :) Thank you for sharing!
Thank you Christine! We’re happy you enjoyed them! :)
These were amazing!! These are going in the recipe book. I had to cook mine for about 20 minutes before they started to turn brown on the edges….perfect!!
Thank you Allison! We’re so happy you enjoyed them!
Kind of upset I discovered these. I made a batch (didn’t change a thing with the recipe posted) and hubby and I ate every cookie in 2 days. Today I am making another batch which I know will not last 72 hours here. THEY ARE SOOOOO GOOD! The right texture and the coconut flavor is truly very mild. I just have to say I think they’re a tad too sweet (and I am a sugar addict) so I’ll just use a darker or more bittersweet chocolate chip (I won’t change the sugar amount).
Awww we’re so glad you and your husband enjoy them! :D
i made this and i did not chill it i put it in a long pan and cooked them so they made cookie bars! they were absolutely delishious
Kate, we LOVE that idea! We totally have to try that ourselves next time! We’re so glad you enjoyed the recipe. :D
Congratulations! My wife and our 13 year old chocolate chip cookie expert have declared these to be the new family favorite! Great job!
I’m afraid there’s no prize that comes with this distinguished honor. Just the knowledge that I’ve been making chocolate chip cookies for decades and your cookies have beat my old recipe hands down. Oh, I love them too. Thanks for sharing!
Awww that’s such a nice thing to hear, thank you for sharing with us Bob! We are thrilled that you and your family love these! :D