Coconut Oil Chocolate Chip Cookies

5 from 11 votes

Coconut Oil Chocolate Chip Cookies are crisp on the outside, soft and chewy inside! Plus, I’ve got all the tips to make them perfect every time!

Prep Time15

Cook Time9

Chilling Time1

Total Time1 24

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Coconut Oil Chocolate Chip Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $7.21

Equipment

Sheet pan (15" x 10")
Parchment paper or silicone baking mat

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

US - Metric

Instructions

Pro Tip: For total accuracy, use 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.
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.
Use a spatula to scrape every bit of oil and butter to a large bowl. Add in brown and granulated 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.
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. Mix in the flour until there are no visible dry streaks. Stir in the chocolate chips gently until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up.
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 sheet pan lined with parchment paper or a silicone baking mat, leaving 3 inches between them.
Preheat oven to 350°F (175°C).
Bake 8–11 minutes or until the cookies are just lightly browned around the edges and set in the center without appearing glossy.
Remove from the oven and (if needed), tidy up any ragged edges by pressing them inward with a metal spatula. If desired, press in a few chocolate chips in the tops of the cookies. Let the cookies rest on the sheet pan for 3–4 minutes before transferring 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.

Storage: Best enjoyed the same day, but these cookies will keep for up to 3 days in an airtight container at room temp before losing softness and flavor. To freeze, freeze the rolled dough balls on a tray for 1 hour, then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding a few minutes to the bake time.

Nutrition