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’ve been making these cookies for over a year now, it’s my go to cookie recipe. After forming balls of dough l chill dough for an hour, bake the cookies for 5 mins, flatten ’em down slightly using foil, back in the oven for 5 more mins. For peanut butter cookies, add 1/4 cup of creamy peanut butter & 1 cup of peanut butter chips. I always have cookie balls in the freezer, no need to defrost, add 2-3 mins to baking time. My husband AKA the original cookie monster LOVES these cookies :-)
Wow these were good. The only batch of cookies I’ve made in years that were polished off in 2 days. By my small family of 3! I don’t have a stand mixer do did my best with a hand mixer and spoon. They still turned out beautifully. Can’t wait to make them again.
Best chocolate chip cookies ever! I put some peanut butter in the batter along with raisins…awesome!
I just made these cookies and I refuse to share them with my family. LOL! Thank you for the great recipe!
I was happy with the overall consistency of this cookie. Replacing the fats with coconut oil is a great choice. All four family members approve.
Me and my bf’s new go to cookie recipe!!
Love… Love… Love these cookies! I have made them quite a few times now. I will say they taste different each new brand of coconut brand I use. Didn’t think it would matter but it does. Settled with the Trader Joe’s brand like you stated you use and they are our faves! My kids are picky eaters and love these! I made them for a work cookie exchange and all my co-workers loved them. They have become my signature and I thank you a million.
Awesome cookies. Have made them numerous times. I add peanut butter, and raisins plus substitute the sugars with coconut sugar.
I make this recipe whenever I want chocolate chip cookies. This is the best. Thank you!
Yay, I’m so happy to hear it! :)
WOW!! These were great!! I doubled the recipe and used Pumpkin Spice morsels and tapioca starch as that’s all I had. I made half and froze the rest. Can’t wait to make it with Chocolate Chip. This is the only recipe I will use going forward.
WOW!! These were great!! I doubled the recipe and used Pumpkin Spice morsels and tapocia starch as that’s all I had. I made half and froze the rest. Can’t wait to make it with Chocolate Chip. This is the only recipe I will use going forward.
Wonderful!
These were the best choc chip cookies I’ve had. My husband, my cousin, and I, all agreed that they were even better than crumbl cookie’s choc chip cookie (and we like that one a lot.) I live in Utah with a high altitude and I ended up doing some tweaks: I used 1 cup all purpose flour and a 1/2 cup of white bread flour. I used a little extra coconut oil to be able to mix it easier (I don’t have a hand mixer I was just mixing it with a wooden spoon) I baked it at 325 degrees for a little longer time (high altitude) and I let the dough sit overnight. They were delicious thank you so much for the recipe! (I ran out of butter and was looking for substitutions and came across this recipe, so glad I did!) God bless you and your family. (: