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.
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. :)
I’ve made these 3 different times and everyone loves them!
That’s awesome Marlyne, we’re happy to hear that!
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.
Welcome Ann! Thanks for giving this recipe a try, we’re so happy you liked them! :)
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! :)
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! :)
has anyone tried arrowroot in place of the cornstarch?
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.
Thanks Joey, we’re glad you and your wife enjoyed these! :)
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! :)
How many cookies does this recipe usually make?
Hi Tim, it should make about 12 cookies! We hope you enjoy!
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.
Thanks so much Shannon, we’re happy you like these! :D
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! :)
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!
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!
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.
You’re welcome Heather, we’re so happy you enjoyed these!
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. :)
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. :)
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
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.
We hope she loves them Karen! :)
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!
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!!
Thank you, we’re so glad you love them! :D
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
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
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).
Awww we’re so glad you and your husband enjoy them! :D
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!!
Thank you Allison! We’re so happy you enjoyed them!
These were delicious!! I didn’t have any cornstarch and cooked them right away (because sometimes you need a cookie asap). They were very good! Next time I’ll follow the recipe exactly and see the difference :) Thank you for sharing!
Thank you Christine! We’re happy you enjoyed them! :)
These are delish!!!!!!!!!
Thanks Gustav — we’re glad you enjoyed them! :D
Thank you for this recipe.
Love this recipe!! Added peanut butter as well!!
Thanks, we’re glad to hear that! And we think the peanut butter sounds like a wonderful addition!
Best chocolate chip cookie recipe I have ever made. These are amazing.
Thanks Jamie — we’re so glad you enjoyed these! :)
I made these this evening and WOW!!! My roommate was bowled over. I’m taking them tomorrow to one of the after-school arts classes I teach. They’re going to LOVE them! Many thanks for the recipe!
Awesome Suzanne — we’re so glad they were a hit! :D
I just took these out of the oven, and I’m waiting for them to cool so I haven’t even tasted them yet, but just by the smell of my house right now and how unbelievably soft they are, I think they’re going to be a hit.
And I was so right. Currently inhaling one and it’s literally the best cookie I have ever made in my entire existence, thank you so much for your recipe! You saved this struggling student from exam-induced cookie-withdrawal!
You are too kind! We’re so happy you loved these! :) Good luck with your exams!
I finally made this recipe last week and the cookies were AMAZING!!! I usually stray from using butter in cookies and use canola oil instead which yields delicious cookies but they’re never as smooth/chewy as ones made with butter. But the coconut oil yielded cookies that taste as if they were made in butter so it’s a total win in my book! And my boyfriend said they didn’t taste like coconut…(not that I expected them to ;-)). Recipe was super easy, cookies came out perfectly chewy and the best part is they are still chewy after a few days. So good. I have raved them about them and can’t wait to make them again. Thanks for a wonderful recipe!
These taste so good. But for some reason mine kept burning on the bottom and I don’t know why. The tops were amazing it’s just the bottom. They kept burning no matter how much I turned the temperature down and they weren’t right on the bottom of the oven either. Do you have any ideas why this was happening?
Oh no, we’re so sorry about that Kayla! Was your pan placed too high up in the oven? Also, we love using parchment paper, so if you sprayed the baking sheet instead, we’d recommend giving parchment a try next time. The only other thing we can think of, is the type of baking sheet you used. Was it a cookie sheet? We have read that stainless steel half baking sheets (they are sturdier and can stand up to the heat better than thin cookie sheets). We hope this is helpful!
Yesterday I baked these cookies, they should come with a warning, they’re that good. Unfortunately, I live with the original cookie monster, he really loved your cookies. I have two batches of dough in the fridge, this way when the cookie monster strikes he can make his own & maybe he’ll share. Great recipe
Haha! We’re so happy you loved them Carolyn! :D
Just wanted to say that this is my favorite cookie recipe. I’ve made it at least a dozen times. It’s my go-to when I have people over or when I want to bring treats to a friend. Love these!
Thank you for your sweet words Caitlin — we’re so glad you enjoy these! :)
Thanks for The recipe it was very easy to make with simple ingredients.
I made mine using 1/4 measuring cup so the weren’t round, I chilled them for about an hour but when i baked them i was waiting for them to get flat they did a little bit but not like in the picture.
Also am i the only one who found them super sweet, so sweet like eating sugar, maybe i should try them tomorrow out from the fridge.
Next time I won’t add this mush sugar and maybe just chill them for half an hour.
You’re so welcome, Raina! We’re sorry you found them too sweet though. Definitely feel free to cut back on the sugar next time, if you’d like.
I made these with GFJules flour , arrowroot instead of cornstarch and Truvia Baking Blend instead of sugar and GZf chocolate chips an walnuts. They were amazingingly super good. Totally Gluten free and ver low sugar content but very sweet.
That’s awesome, Toni — thanks for sharing with us! :)
Just made these today and they taste amazing. I’m not a coconut fan but these were great. Thank you for yet another fanatstic recipe!
We’re so happy you enjoyed them, Ani! :)
Can you freeze the cookies before baking?
Yes, definitely! :)
I so wanted to like these cookies, but they were pretty boring taste wise (just sugar and chocolate) and there was zero mouth feel. Perhaps I over baked them as they were a little crispy (I took them out of my oven at 9 minutes). I couldn’t taste the coconut oil (Nutiva Coconut Oil with Buttery Flavor) nor could I taste a buttery flavor. This oil has a nice taste off the spoon, but it did nothing for the cookies. Maybe I need to try a different brand. Anyway, I was disappointed after reading so many positive reviews. I’m glad others found success. For now, I’ll stick with my tried and true chocolate chip cookie recipe – which uses butter. :(
Hi Bettie! We appreciate your feedback and we’re sorry to hear you didn’t care for these. We aren’t familiar with the type of coconut oil you used, but we swear by the Trader Joe’s brand! We wonder if that was the difference. The coconut oil is also supposed to be a pretty subtle taste in these.
Have you ever chilled the dough and then out it into a pan and made bar cookies?? Curious??
We haven’t tried that but we LOVE that idea, and we say go for it! :D
Amazing cookies!! I substituted the all purpose flour for Bob’s Red mill gluten free 1 to 1 baking flour, and my family loved them! Thank you!!
Thanks for sharing, Lariza — we’re so glad they were a hit with your family and that you were able to make them GF!
These are fantastic. I made them with Enjoy Life chocolate chips and used 1/4 cup mashed banana in place of the egg. Just discovered my exclusively breastfed son is allergic to soy, dairy, and eggs. Mama needed a treat! Thank you!!!
We’re so happy you enjoyed them, Leslie! :)
Thank You Ali for sharing these wonderful cookies with all of us out here! I have baked them twice now and they never last long. My family loves them and I love the fact that your recipe uses coconut oil instead of butter!
You’re very welcome, Lela — we’re happy you and your family enjoy them! :)
I recently figured it out that my little guy is lactose intolerant and stumbled upon this recipe while searching for recipes that would still allow him some of his favorites. (Lets be honest- a childhood without chocolate chip cookies would be a pretty sad thing.) I honestly didn’t even know if cookies could really be made using coconut oil but my google search led me here and I’m so glad! I cannot rave about these enough. Love at first bite. I even brought them to Thanksgiving this year and everyone swears that they are one of the best cookies they have ever tried. Even if my little lactose intolerant guy (hopefully) outgrows his sensitivity these will absolutely be my go-to for chocolate chip cookies. Thanks SO much!
Thanks for sharing with us, Laura — we’re so happy you and your littles one enjoyed these! :)
These look amazing, I’ll try them tomorrow! :)
Thanks, Nadja — we hope you enjoyed them!
These are seriously my favorite cookies ever! I have made them SO many times for my husband and I. We absolutely love them with a glass of cold milk. Thank you so much!
Thank you, Destiny — we’re so happy you and your husband enjoy them!
My sweet tooth needed a QUICK cure so I made these inmediately after mixing. I also omitted the corn starch. They were delectable! This will be my go-to recipe!
We’re so happy you enjoyed them, Krista! :)
For anyone like me that just can’t wait on cookies, I put the dough directly into a parchment lined 8×8 pyrex pan for about 25 minutes. Made great cookie bars!
Thanks for sharing, Betty, we love that idea, and we’re happy you enjoyed the recipe! :)
I had no room temperature unsalted butter but wanted chocolate chip cookies – this recipe delivered and then some! The texture is really something else, and they’re just sweet enough. I may have to try substituting white chocolate chips and chopped macadamias next time!
Thanks for sharing this – it’s going in my recipe box for sure.
Thanks for sharing, Glenn, we’re so happy you enjoyed these! :)