These Coconut Oil Chocolate Chip Cookies have it all—crunchy edges and a soft, chewy center that’ll have you coming back for more!
author’s note
Coconut Oil Is The Swap You Didn’t Know You Needed!
Over the years, I’ve gotten a ton of questions about swapping oils in my classic chewy chocolate chip cookies, and one of the most common requests is for coconut oil. So, I finally got around to testing it, and let me tell you—these cookies deserve their own post!
If you’ve never baked with coconut oil before, you’re in for a delicious surprise. They’re seriously amazing, easily ranking as one of my top cookie recipes. The coconut oil doesn’t just add a rich flavor; it completely transforms the texture!
And of course, I’ll be sharing a few baking “secrets” to make sure your cookies come out perfect every time!
Coconut Oil Chocolate Chip Cookies Ingredients
A few ingredients to discuss:
- Coconut Oil: Measure when solid to get an accurate measurement.
- Butter: Grab unsalted butter so you can control the saltiness.
- Brown Sugar: Both light and dark brown sugar work, but dark is my favorite.
- Cornstarch: This ingredient is the secret to that chewy center.
- Chocolate Chips: Use your favorites or mix them up! I love milk and dark in these.
How To Make Coconut Oil Chocolate Chip Cookies
The full instructions are in the recipe card below but here are some of my best tips!
- Wet Ingredients: Let the butter and oil cool before adding to avoid greasy cookies.
- Add Dry Ingredients: Make sure your baking agents are fresh!
- Mix in Flour: Avoid overmixing to help keep cookies soft.
- Chill Dough: Chilling helps the dough firm up for better cookie shape and texture.
- Bake: Tidy the edges with a spatula and add extra chocolate chips on top for a prettier cookie.
What Can You Use Instead Of Coconut Oil?
- Vegetable oil
- Canola oil
- Additional butter
It’s totally doable to use equal parts. Just keep in mind that different oils or butters have different flavors and water content, which can change the texture and taste.
For the best results, stick to recipes made for coconut oil, like these coconut oil chocolate chip cookies!
Storage
Storing Cookies
- They stay fresh for up to 3 days in an airtight container at room temperature.
- Freezing Coconut Oil Chocolate Chip Cookies: Freeze dough balls for 1 hour, then put them in a freezer bag. Store for up to 3 months and bake from frozen, adding a couple of extra minutes.
More Delicious Cookie Recipes:
Desserts
Oatmeal Chocolate Chip Cookies
Desserts
Mint Chocolate Chip Cookies
Desserts
Almond Joy Cookies Recipe
Desserts
Caramel Snickerdoodles
Coconut Oil Chocolate Chip Cookies
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1/2 cup coconut oil melted, measure in solid form
- 1/2 cup unsalted butter melted
- 1 cup dark brown sugar or light brown
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1-1/4 cup milk chocolate chips or use your favorite: semi-sweet, milk, additional dark, etc.
- 1/2 cup dark chocolate chips or use your favorite: semi-sweet, dark, additional milk, etc.
Instructions
- Pro Tip: For total accuracy, use a kitchen scale set to grams. Toggle on this recipe card to “metric” measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.
- Combine the coconut oil and butter in a microwave-safe bowl and melt. Allow the mixture to cool to room temperature to prevent greasy cookies.
- Use a spatula to scrape every bit of oil and butter to a large bowl. Add in brown and granulated sugar. Use a whisk to thoroughly mix. Add vanilla extract and eggs, whisking vigorously until the mixture is smooth and fully emulsified with no oil separation.
- Sift in the baking soda, baking powder, and cornstarch directly into the wet ingredients. Add salt. Whisk until fully integrated. Switch to a wooden spoon. Mix in the flour until there are no visible dry streaks. Stir in the chocolate chips gently until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up.
- If the dough was chilled overnight, allow it to sit at room temperature for 1 hour before handling. Shape the dough into tall balls using about 2 heaping tablespoons (45 grams if using a scale) for each cookie. Arrange 6 dough balls at a time on a sheet pan lined with parchment paper or a silicone baking mat, leaving 3 inches between them.
- Preheat oven to 350°F (175°C).
- Bake 8–11 minutes or until the cookies are just lightly browned around the edges and set in the center without appearing glossy.
- Remove from the oven and (if needed), tidy up any ragged edges by pressing them inward with a metal spatula. If desired, press in a few chocolate chips in the tops of the cookies. Let the cookies rest on the sheet pan for 3–4 minutes before transferring to a cooling rack.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these several times, first because I didn’t have enough butter. Previously I’d made other recipes several times but these are the winner. I followed the recipe exactly a couple times before experimenting a little. My favorite variation is big cookies in 2″ balls.
I am so thrilled to hear this! Thanks so much Deb! 🙂
Excellent recipe! A little sweet but I added 1/2 cup of chopped walnuts and 1/4 cup of unsweetened coconut flakes and baked the for 14 minutes.
I am so thrilled to hear this! Thanks Lisa! 🙂
These cookies turn out great every time
Yay! I’m so happy to hear this! Thanks Madeline! 🙂