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”.
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. ;)
These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!
1/2 cup coconut oil, softened but not melted
1/2 cup brown sugar, packed
1/3 cup granulated sugar
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
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.
Those look SO fat and chewy…<3!!! I have been trying to get a cookie like that using coconut oil, but mine are always greasy cookie central…I am pumped about these! Pinned!
These look fab, Ali! You can tell from that second-to-last photo that they are so chewy and soft… perfection!
Perfect thickness — love these!!
These look incredible. Soft and chewy chocolate chip cookies, right out of the oven, are one of my all-time favorite things.
I love using coconut oil instead of butter and now I know the next thing I’ll be making with it!
We love using coconut oil for ccc’s! Look at that oozing chocolate! Mmm!
I absolutely love using coconut oil in cookies; you’re right, it gives such a great texture. These look absolutely perfect Ali!
This is exactly what I’ve been looking for since jumping on the coconut oil bandwagon. I’ve used it in so many other desserts and I will definitely be trying out these cookies!
I could eat 27 of these right now!
Oh my gosh that gooey shot!! I need these in my life!
These look amazing, can’t wait to try them. I wanted to not, that your “save” to Ziplist link appears to be broken. It keeps saving some giveaway in progress.
You really outdid yourself this time. That shot is epic! makes me wanna dive in and grab the cookie from your hand! :D
These look great and your photography is absolutely amazing! I love the photo of the ingredients with text. I’m getting into food photography and recently started a blog. Your work is very inspiring.
I agree, the photo with the ingredients is pure genius! Beautiful.
I love using coconut oil in my chocolate chip cookies!! It really does make them so much softer — and fluffy! Ugh, now I’m craving cookies!!
There’s just nothing like a chocolate chip cookie! These look so gooey, soft, and delicious! I love that you used coconut oil in these.
I have never used coconut oil in chocolate chip cookies, but now I REALLY want to. I think I am going to try making these vegan with a flax egg!
these look fantastic. coconut oil is everywhere now – but do you find it to be a bit expensive in your area? here in vancouver it’s priced pretty high, so i think that’s what has been holding me back from trying it.
Do you have a Costco membership? It’s pretty cheap for a big tub at Costco here in Edmonton and I imagine their prices would be similar in Vancouver. Maybe a friend could pick one up for you if you’re not a member.
These sound unreal!! Loooove the recipe :)
I’ve never used coconut oil to bake, but sounds intriguing. If I want to have crispy cookies instead of chewy, what do I need to do?
These look AMAZING! Love the pictures, friend!
First of all, your pictures are awesome. As usual. And I love the subtle coconut flavor in these. Bookmarked!!
These cookies look so chewy and delicious!! I’m going to have to whip up a batch! Not to mention I bought the two huge tubs of coconut oil at Costco and am looking for any ideas on how to use it up. I think I’m going to run out of chocolate chips first!
you can’t go wrong with a classic chocolate chip cookie and these really do look absolutely incredible – I’m drooling!
Love the coconut oil in these cookies, so good!
I have had coconut oil cookies on my list forever too! This might just be the push I needed to give them a try! I am dying over your photos! So amazing! And the chewiness!!! GAAAAHH
These look absolutely perfect! Chewy cookies are my favorite and I’ve been wanting to try some that use coconut oil, this looks like the winning recipe! Pinned!
The recipe calls for softened but not melted coconut oil. I keep coconut oil in my cabinet and it stays in a melted state. Should I be keeping it in the fridge?
Yes, it seems like the slight differences in house temperature are right around the melting point for coconut oil! (Mine is solid in the winter, and melty in the summer.) ;) You could definitely keep it in the fridge. Although if the oil is a little melty, it will still work with this recipe, especially once it firms up in the refrigerator while the dough chills.
This look incredible! So soft and gooey! Love that you used coconut oil too!
Thank you. I can’t wait to try these. I, too, recently substituted coconut oil into my favorite thumbprint recipe and I was just wowed by the texture coconut oil lent in comparison with butter or other fats I’ve used before. Really neat.
These look absolutely perfect! I love soft and chewy chocolate chip cookies! This is right up my alley! I can’t wait to try a gluten free version!
Annie, did you try a gluten free version? If so, what type of flour did you use? I’m trying to stay wheat free, so thought of using spelt. But I also have an all purpose gluten free I could use. Please let me know if you had success and what you used. Thanks!
Just like to say that I made these cookies last night on a whim and they are the most delicious chocolate chip cookies I’ve ever had!
Can I use extra virgin coconut oil for these? Do you think they would adapt well to bar form??
I made these cookies yesterday for a 4th of July BBQ and they were a hit! They were so soft and delicious, my new go to chocolate chip cookies. Thank you for the recipe.
Where do you find coconut oil?
It is in all major grocery stores nowadays. If it’s not near the oils, check in the health food section. OR, you can also order it online via sites like Amazon. My favorite coconut oil is from Trader Joe’s. :)
I just mixed these up and have them chilling, but I forgot the cornstarch.. How important is that to the recipe?
It helps make the cookies extra chewy and thick, but they will probably be ok without it. Enjoy!
I just made these and there amazing! But mine don’t look like the picture, there more crumbly looking, I’m wondering if I didn’t use enough coconut oil? I measured it before I softened it, but I probably could have added more to the measuring cup after it was softened? Also does anyone know if you can re-heat your coconut oil jar up several times? I scooped it out hard and then warmed up the portion I scooped out. It would have been a lot easier to warm it all up… Make these there delicious !!
Oh no! Sorry to hear that they were a little crumbly. It definitely could have been using a different brand of coconut oil — some have different consistencies and such. You might also be sure that the dough was securely covered in plastic wrap while being refrigerated — otherwise it can dry out. Good luck!
I made these today and have to say I did not love them! The coconut was a bit much for my liking. And made the cookies taste funny. I didn’t find them rich and buttery like a regular choc chip cookie. All in all they weren’t horrible and def a healthier version. But if you don’t LOVE coconut don’t try these.
I made these today and they are awesome. I didn’t have cornstarch so I used arrowroot instead, they still came out great. I will definitely make them again.
Because it’s the butter that’s unhealthy in those.
I made these today and they are amazing! So chewy and delicious! I couldn’t taste the coconut oil at all (which I wouldn’t have minded because I love coconut, but it wasn’t there for anyone wondering). These are probably the best chocolate chip cookies I’ve ever had. Thanks for the recipe!
I made these today and they are amazing! So chewy and delicious! I couldn’t taste the coconut oil at all (which I wouldn’t have minded because I love coconut, but it wasn’t there for anyone wondering). These are probably the best chocolate chip cookies I’ve ever had. Thanks for the recipe! :)
First time ever to use coconut oil. I just made these exactly as directed and they are DELICIOUS! I was skeptical, as I am known for my chocolate chip cookies using 1/2 butter and 1/2 shortening. I don’t miss anything at all by using the coconut oil, and the texture is amazing. I’m impressed and a coconut oil convert!
I have recently switched to using coconut oil in just about everything and love it!
What can i use instead of egg in your reciepes as i’m a veggi.
Egg should work if you’re vegetarian. If you’re vegan, you could sub in a chia egg or flax egg, which I tried once and actually tasted pretty good. :)
Can i switch out granulated sugar with coconut sugar and the A/P flour with Whole Wheat flour or Whole Wheat pastry flour? Would it be the same amounts? Sorry for so many questions
I haven’t tried this with coconut sugar, but I imagine it might work. And yes, I also like making these occasionally with white whole wheat flour. (Or half white WW flour, half all-purpose.)
I’d like to make these cookies, they look so friggin’ seductive, but am trying to stay wheat free. Do you think they’d work with spelt flour?
I haven’t tried them with spelt flour, but imagine the texture/flavor might be considerably different. Still, they could work! If you try them, I’d love to hear what you find out. :)
I just made with spelt flour ( I never use wheat for ANYTHING!) they came out fine (i slightly over baked them…distracted by the grand kids, so they were quite crunchy!!); I just found them a little too sweet. I will bake them again, with less sugar… and pay attention to the baking time!
I followed this recipe to the “T”. The dough turned out dry for some reason (unlike the photo). I thought about adding another egg or some water but didn’t. I very carefully formed twelve balls and put them in the freezer over night. I removed them from the freezer, let them thaw for 15 minutes and put them in the oven, as directed. They kept their round form after ten minutes so I had to smash them down with a fork and bake for 4 more minutes. After cooling, I took a taste. They taste super delicious; a little crunchy and slightly coco-nutty.
So I just made these DELICIOUS cookies using a gluten free AP flour which comprises cornstarch, tapioca starch, potato starch and brown rice flour (in that order). They came out beautifully, with the consistency similar to a kind of shortbread. I cut back a smidgen on the sugar because typically cookies are a little too sweet for my taste, but I shouldn’t have. I think your proportions would have been perfect, Ali, because they could use a little more sugar. Mea culpa. Thanks for a terrific recipe, now excuse me while I go a shove a fourth cookie (!) into my face. Extra time on the treadmill tomorrow – damn you Ali! :)
Do you have the nutrition facts? Calorie count?thanks they are delicious!!
These were yummy the only thing I did different was subd coconut sugar for the granulated sugar. Will def makes these again.