Coconut Oil Chocolate Chip Cookies

5 from 11 votes

Bite into cookie perfection with our Coconut Oil Chocolate Chip Cookies! They've got that awesome crunch on the outside with a soft, chewy middle that'll make you go "wow!" I've got all the tips you need to nail these cookies every single time!

Prep Time15

Cook Time9

Chilling Time1

Total Time24

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Coconut Oil Chocolate Chip Cookies

Servings: cookies

Author: Chelsea Lords

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 white granulated sugar
1/2 tablespoon pure vanilla extract
2 large eggs, at room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cornstarch
1 teaspoon fine sea salt
3 cups white all-purpose flour
1-1/4 cup milk chocolate chips (or substitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
1/2 cup dark chocolate chips (or substitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)

US - Metric

Instructions

PRO TIP: For total accuracy, consider using 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.
MELT & COOL: 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.
WET INGREDIENTS: Use a spatula to scrape every bit of oil and butter from microwaveable bowl to a large bowl. Add in brown and white 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.
DRY INGREDIENTS: 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 now. Mix in the all-purpose flour until there are no visible dry streaks. Stir in the chocolate chips gently until evenly distributed throughout the dough.
CHILL: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up.
ROLL COOKIE DOUGH BALLS: 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 baking sheet lined with parchment paper or a silicone baking mat, leaving 3-inches between them.
OVEN: Preheat oven to 350 degrees F (175 degrees C).
BAKE: Bake 8-11 minutes or until the cookies are just lightly browned around the edges and set in the center without appearing glossy.
FINISH: Remove from the oven and (if needed), tidy up any ragged edges by pressing them inwards with a metal spatula. If desired, press in a few chocolate chips in the tops of the cookies. Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack.

Video

Notes

Note 1: To properly measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top. Then scoop out of measuring cup to melt.

Nutrition