Coconut Oil Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

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”.

Agreed.

And it’s all thanks to that magical ingredient that we now know and love: coconut oil.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

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?

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

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.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

The ingredients for them were standard, with the exception of coconut oil in place of any other fats.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

Just whip up the dough…Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

…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….

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

…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.  ;)

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

Print

Coconut Oil Chocolate Chip Cookies

  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 12 cookies 1x

Description

These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!


Scale

Ingredients

  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

Notes

Adapted from Leelalicious.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

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287 comments on “Coconut Oil Chocolate Chip Cookies”

  1. Pingback: In the Kitchen with Kirkman®: Grill-up a Gluten-free Summer FeastKirkman Labs Blog

  2. I made these last night with my son….omg soooo yummy!

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  4. These turned out PERFECT! Instead of chips, I used a bar of semi sweet bakers chocolate and roughly chopped it into chunks. Also threw in a handful of coconut flakes. Very moist & chewy, as advertised!

    • Thank you, Kelly! We love that you threw in some coconut flakes, and that you used chopped chocolate instead — that sounds amazing! : )

  5. Hello Ali, I love this post of yours on Coconut Oil Chocolate Chip Cookie, your pictures are as delicious as your recipe too. I’ve featured your post on my blog with a link to your site.
    “Its 9 sinfully delicious desserts for coconut lovers” I hope thats alright with you. :) Thanks! Have a great day!

    • Hey there! Thank you so much for sharing, and for letting us know! We hope you have a great day as well! : )

  6. these are the absolute best cookies! My go to recipe! I have made them with 2 different types of coconut oils and butter and they are always amazing. I prefer the coconut oil ones, hubs prefers the butter because he doesn’t like coconut. I also shared with my Facebook friends and this has become a go to recipe for many of them. Thank you so much for it, now I no longer need to search for “the” ccc recipe.

    • Thank you Liz, we’re happy to hear that! And thank you for sharing the recipe with your friends! :)

  7. The dough so far tastes amazing..however I made this recipe over others on pinterest because the prep time and cook time are short. The 2 hours chill time before cooking is way down at the bottom and not factored into the total time at the top. So my mouth is full of raw cookie dough. Is it absolutely essential to chill the dough? If so, why? I’m not a chef. Never heard of that though. thanks!

    • Hi Sarah, we’re sorry the chill time wasn’t as clear! It’s totally not essential to chill the dough — we like doing it (and some other recipes call for doing that) because it makes for a richer, more flavorful cookie dough. Chilling just allows the dough time to rest and have the flavors get all happy. :) Anyway, we hope you enjoyed the cookies, and again, we’re sorry for the inconvenience!

  8. Oh my goodness! Best chocolate chip cookies ever.  I froze the scoops for an hour and they turned out perfect. Can you freeze the actual dough?

    • Thanks Yvette, we’re so glad! And yes, you can freeze the dough as well. :)

  9. I have made this recipe many times in the last two weeks. IT IS A HUGE HIT in my family.Everyone asks for the recipe. Very glad I came across this recipe.

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  12. I made these and I followed your recipe exactly, except I doubled it, and instead of a second cup of chocolate chips I used a cup of Trader Joe’s candy coated chocolate covered sunflower seeds. Gave them a nice crunchy element and pretty colors. They were just about the most perfect cookies I’ve ever made. They were a nice thick cookie too, not as much spreading as other recipes I’ve used. My husband’s family of chewy-lovers has been clamoring for me to make more. Thanks!

    • Jessica, this makes us so happy to hear, thank you for sharing! Great call on adding those Trader Joe’s candy coated sunflower seeds, those sound like an awesome addition! We’re glad they were a hit with your husband’s family as well! :)

  13. Thank you so much for the recipe! :) I’ve tried a few coconut oil chocolate chip recipes, but this one is by far the best taste and texture. I was wondering though, my cookies are always greasy to the touch…they don’t taste greasy, but they leave a film of oil on the hands. Is there something I am doing wrong??

  14. Thanks so much for sharing this recipe! Ive tried many coconut oil chocolate chip cookies and this one is by far the best tasting and texture.  however, my cookies are always greasy to the touch.  they dont taste greasy, but they leave an oily layer on the hands.  is there something i am doing wrong?

    • You’re so welcome Mimi, we’re glad you love these! And there’s nothing you’re doing wrong, that’s just normal from the coconut oil. :)

  15. My husband and kids just whipped these up.  AH-MAZING!!!  Thank you!  My dairy free daughter doesn’t feel so left out now and everyone agrees these are better than our regular recipe anyway!  

    • Thanks Tiffany, we’re so happy you and your family enjoyed these (especially your daughter)! :)

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  21. While I am not a huge chocolate chip cookie fan, (they always seem dry to me!) I made these this morning and have to say they are delicious! They did require about 17 minutes in the oven rather than the 10 in the recipe though.  I think this is because they are so thick when portioned with a scoop.  
    I love the idea of using coconut oil-I have been using it in many recipes instead of butter or vegetable oil, even instead of butter on steamed vegetables, and particularly like it for pan frying and sauteing.  It is a much healthier choice than other fats.

    • What a nice compliment Sue, we’re glad to hear you liked these! We’re not sure why they took so much longer in the oven though, that’s strange. Thanks for sharing with us! And yes, we are pretty obsessed with coconut oil. Another thing that it’s awesome for? Roast a sweet potato, split it, and slather some coconut oil and a sprinkling of salt. SO. Good. :)

  22. I’ve made these 3 different times and everyone loves them!

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  26. I’m brand new to gimmesomeoven.com. I made these cookies for the first time today.  I followed your recipe step by step, but only used tablespoon sized cookies. Baked them exactly 10 minutes.  I just enjoyed my first coconut oil cookie. WOW!  I am now a huge fan of your incredible cookie recipe.  I look forward to trying out other recipes on your site. 

  27. I made these vegan (replaced egg with one flax egg) and as I was making those balls to set up in the fridge, I added walnuts to half of them. I tasted the dough and i know the cookies will be delicious!! 

    • That’s awesome Lena, thank you for sharing with us, it’s good to know they can be adapted as a vegan cookie! :)

  28. This was an awesome recipe!  I have been trying to figure out how to phase butter out of my dessert recipes.  I have tried several that were disastrous.  The only change I made was replacing the egg with a flax egg (as another person mentioned) to make them vegan and they were delicious.  My hubby even ate some of them raw and loved them. Thank you!

    • We’re so happy you enjoyed these Erin, and it’s great to know they work well with a flax egg! :)

  29. has anyone tried  arrowroot in place of the cornstarch?

  30. These cookies turned out great. My wife couldn’t tell what the secret ingredient was until I told her, then she tasted the coconut. Only thing I did different was a bit of finishing salt on the top. This is going in my keeper box. Thank you for posting.

  31. I have both Trader Joe’s organic coconut oil which has a beautiful coconut smell & essence when used to bake/cook. I also have coconut oil which has no taste or smell at all. Which should I use? Are these cookies supposed to have a coconut essence?

    • Hmmm, we would definitely go with the Trader Joe’s coconut oil (that’s what we usually use)! We hope you enjoy! :)

  32. How many cookies does this recipe usually make?

  33. I’m newly dairy free due to reflux w/my newborn. Losing some of my favorite baked goods, like cookies, have been painful. However, these cookies are AWESOME. I prefer them to all other recipes, including traditional ones. The only thing I changed was making sure I used a dairy free chocolate chip (Divvies or Enjoy Life) My 3 year old loves them just as much as I do. I wasn’t able to take a pic of the last batch bc…. They didn’t last 48 hours. 

  34. Hayley – this recipe is AMAZING.  I’ve had all my in-laws and my coworkers tell me how deliciously flaky and moist the cookie is and when they tell me it’s so buttery, I drop the bomb and say it’s COCONUT OIL.  The looks on their face is priceless.  This is definitely going into my baking routine, thank you so much!    

    • Hi Pete! We’re so happy you liked these – they’re actually Ali’s recipe though (as are all of the other recipes on the blog)! :) That’s too funny about your coworkers, we’re glad they were pleasantly surprised! :)

  35. Made these cookies, added a handful of sliced almonds as well as 1/3 of a cup of oatmeal.
    SOOO GOOD THEY’RE ADDICTING!

    • Thanks Sarah, we’re so happy you liked them! That’s a good idea adding some oats too, we’ll have to try that!

  36. I just wanted to tell you that I have been making this recipe for about a year now, and I haven’t made any other recipe since! I always add shredded coconut to mine, but either way they taste amazing! My boyfriend is always comparing these cookies to everyone elses, and just none beat these ones! Seriously so easy and quick, and they turn out perfect every single time! Thank you! 

    • That’s so sweet of you Summer, we’re so happy you’re a fan! Also, we bet that shredded coconut is a killer addition!

  37. Thank you for the recipe. The cookies turned out much better than ones made with butter. The only change I would make would be to add less baking soda because I found they had a slight baking soda taste. 

  38. Thank you. This recipe is amazing. Best chocolate cookies I’ve ever had. I’ve balled the dough and frozen it. Baking times are a bit different, but bakes great straight from the freezer.

    My hubby absolutely adores these. I brought them in to work once and they’ve been begging me to bring more in ever since.

    • You’re welcome Ann, we’re so happy you and your husband enjoy them so much! Thanks for your sweet words. :)

  39. Love this recipe. I am a true convert! Only suggestion is to put in the fridge time right up front in the total prep time. “15 min +2 hours refrigerated” just to tip folks off right away that they need to plan the extra time. Someone who has never baked with coconut oil will appreciate the heads up.  

    • Thanks Diane, we’re happy you liked these! Also, thanks for your suggestion on the fridge time, that’s a good call, we will add that in. :)

  40. Made these last night and they’re phenomenal! I never considered using anything other than butter in my cookies. I couldn’t find my cornstarch, but otherwise followed the recipe and was really surprised at how yummy they are (even for breakfast!). 

    • Thanks JP, we’re so happy you loved them! And oh yes, cookies for breakfast = the best. :D

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  42. Going to make these with my dairy sensitive kiddo on a cold day.  Hoping she doesn’t mind they won’t be ready until after nap.  I may double and freeze half the batch. 

  43. Everything sounds wonderful, aside from the cornstarch.  Do I have to use that or can I use the same amount of arrowroot powder? I’m pretty allergic to corn and was really excited about the recipe until I saw corn.

    • Hi Jessie! No, you totally don’t have to use the cornstarch (we just like it for texture, since it makes the cookies extra chewy)! :) We haven’t tried arrowroot powder in this, so we can’t say for sure how it would work, but if you experiment with it, definitely let us know. We hope you enjoy these!

  44. These are the best chocolate chip cookies ever! It has become my staple recipe. I’m gluten free so I just use a gf baking flour mix substituted in. Amazing!!

  45. Congratulations! My wife and our 13 year old chocolate chip cookie expert have declared these to be the new family favorite! Great job!
    I’m afraid there’s no prize that comes with this distinguished honor. Just the knowledge that I’ve been making chocolate chip cookies for decades and your cookies have beat my old recipe hands down. Oh, I love them too. Thanks for sharing!

    • Awww that’s such a nice thing to hear, thank you for sharing with us Bob! We are thrilled that you and your family love these! :D

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  47. i made this and i did not chill it i put it in a long pan and cooked them so they made cookie bars! they were absolutely  delishious 

    • Kate, we LOVE that idea! We totally have to try that ourselves next time! We’re so glad you enjoyed the recipe. :D

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  49. Kind of upset I discovered these. I made a batch (didn’t change a thing with the recipe posted) and hubby and I ate every cookie in 2 days.  Today I am making another batch which I know will not last 72 hours here. THEY ARE SOOOOO GOOD! The right texture and the coconut flavor is truly very mild. I just have to say I think they’re a tad too sweet (and I am a sugar addict) so I’ll just use a darker or more bittersweet chocolate chip (I won’t change the sugar amount). 

  50. These were amazing!! These are going in the recipe book. I had to cook mine for about 20 minutes before they started to turn brown on the edges….perfect!!