Deliciously crisp-on-the-outside and chewy in the inside: coconut oil chocolate chip cookies and all my tips/tricks to make these cookies delicious every time!
After you’ve gotten hooked on these cookies, make sure to try some other reader favorites: snickerdoodle cookies, thumbprint cookies, or peanut butter blossoms!
Coconut Oil Chocolate Chip Cookies
And today we’ve got a BONUS cookie in the Christmas cookie series. Seemingly “regular” chocolate chip cookies with a twist — replacing coconut oil for part of the butter! These cookies are incredible — one of my favorites I’ve shared to date 🙂 The coconut oil gives them an incredible depth of flavor (while also adding a few health benefits in!), there are two kinds of chocolate, and they’re overall pretty simple to make. Plus I’m sharing a couple of “secrets” to making these cookies have the perfect texture!
Over the next few days I’ll be sharing some fun appetizers for NYE and after that we’ve got a whole slew of healthy meals, sides, (and even a couple healthy desserts) coming your way in January. 🙂
So, first things first, when making cookies:
Can you substitute coconut oil for butter in cookies?
What can you substitute coconut oil for?
How do you make coconut chocolate chip cookies?
- Melt coconut oil and butter: Melting the butter and coconut oil is going to give these cookies an incredible texture. Once the butter and coconut oil are melted and mixed, you want to let them cool to room temperature before adding additional ingredients. This is important so you don’t “cook” the sugars/eggs.
- Add in brown AND white sugar: We’re adding in both brown and white sugar for depth of flavor and overall cookie texture. I LOVE dark brown sugar in these cookies, but light works perfectly well.
- Mix in eggs and vanilla extract: It’s important the eggs are at room temperature for these cookies. This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out about 30 minutes before use.
- Whisk together dry ingredients: in a separate bowl, toss together the flour, baking soda, baking powder, salt, and cornstarch. These cookies need both baking agents for the perfect rise, salt for flavor enhancement, and cornstarch to keep them soft & chewy! Make sure when you measure the flour to SPOON AND LEVEL the measurement to avoid packing in too much flour (and ending up with cakey dense cookies).
- Combine wet and dry: add all the dry ingredients to the wet and mix until JUST combined. Avoid over mixing to keep your dough soft! Stir in the chocolate chips (I like to use 2 different kinds for flavor, but as long as you have 1 and 1/2 cups of chocolate chips, they’ll be great!
- Chill dough: because we melted the oil and butter, these coconut oil chocolate chip cookies need some time for the fats to resolidify so they don’t spread all over the baking pan. The chilling time also gives these cookies a chance to absorb the sugars and allow for flavor meld.
- Roll cookie balls and bake: the “secret” to getting these cookies absolutely perfect is baking at a lower temperature than typical (we’re doing 325 degrees) and rolling your cookie dough balls higher instead of wider. This allows the bottom to cook first and get nice crispy edges while the center remains a little under-baked, soft, and chewy!
Instead of freezing already baked cookies, try freezing the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.
To bake: you can bake straight from the freezer; just add 1-3 minutes onto the cooking time. Alternatively thaw the dough in the fridge and bake according to directions.
More delicious cookie recipes:
- Oatmeal Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- No Bake Oreo Truffle Cookies (SO easy!)
- Almond Joy Cookies
Deliciously crisp-on-the-outside and chewy in the inside: coconut oil chocolate chip cookies and all my tips/tricks to make these cookies perfect every time!
- 1/2 cup coconut oil, melted (measure in solid form)
- 1/2 cup unsalted butter, melted
- 1 cup dark brown sugar (light brown works too!)
- 1 cup white granulated sugar
- 1/2 tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 3 cups white all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt (or regular salt)
- 2 teaspoons cornstarch
- 1 cup milk chocolate chips (or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
- 1/2 cup dark chocolate chips (or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
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In a large microwave safe bowl, melt the coconut oil and butter and whisk together. Let mixture cool to room temperature before adding additional ingredients. This is important so you don't "cook" the sugars/eggs.
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Add in the brown and white sugar and mix until combined. Add in the vanilla and eggs and mix until smooth.
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Make sure to spoon the flour into a measuring cup and level the measurement to get the right amount of flour. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
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Add the dry to the wet and mix until just combined. Fold in the chocolate chips. Cover the dough and chill for 45 minutes to 1 hour.
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Preheat the oven to 325 degrees F.
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Roll your cookie dough balls higher instead of wider -- about 1 and 1/2 tablespoons dough. Place on a sheet pan lined with parchment or a silpat liner. Bake 8-10 minutes or until very lightly browned around the edges or no longer glossy on top.
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Remove from the oven and (if desired) press in a few chocolate chips in the tops of the cookies. Let cool on a cooling rack.
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