Deliciously crisp on the outside and chewy on the inside: Coconut Oil Chocolate Chip Cookies plus all my tips and tricks to make these cookies perfect every time!
Course Dessert, Snack
Keyword Coconut Oil Chocolate Chip Cookies
Prep Time 15minutes
Cook Time 9minutes
Chilling Time 1hour
Total Time 24minutes
1/2cupcoconut oil,melted (measure in solid form)
1cupdark brown sugar(or light brown)
1cupwhite granulated sugar
1/2tablespoonpure vanilla extract
2largeeggs,at room temperature
3cupswhite all-purpose flour
1teaspoonfine sea salt (or regular salt)
1cupmilk chocolate chips(or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
1/2cupdark chocolate chips(or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
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.
Add in the brown and white sugar and mix until combined. Add in the vanilla and eggs and mix until smooth.
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.
Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. Cover the dough and chill for 45 minutes to 1 hour.
Preheat the oven to 325 degrees F.
Roll cookie dough balls higher instead of wider -- about 1 and 1/2 tablespoons of dough per cookie. 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.
Remove from the oven and (if desired) press in a few chocolate chips in the tops of the cookies. Let cool on a wire rack.