Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | about 30 cookies |
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 3/4 cup virgin coconut oil
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- One 12-ounce bag semisweet chocolate chips
Instructions
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 180 |
| Total Fat | 9 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 92 mg |
Reviews
I made these cookies for a gathering and they were a hit! These cookies are moist and very addicting – crispy on the outside with a soft chew in the middle. I made about 25 cookies (about 2 1/2 tablespoons of dough per cookie). The cookies baked quickly for me – about 10 mins. You might want to check them earlier than what is stated in the recipe. Happy Baking!
3/4 cup coconut oil wasn’t enough to make a moist dough that would hold together so I added 1/4 cup of butter. The first batch browned a little too quickly. I checked my oven temp. It was fine so I reduced the baking temp to 350. The cookies are crisp.
I didn’t have enough butter or coconut oil so I used 1/4 cup butter and the rest coconut oil. The cookies were wonderful. I used chocolate chunks and added walnuts. I love Nuts in my cookies. The cookies held their shape. I didn’t need 2” between cookies which was good because I used my little convection oven.
These were utterly delicious and amazing. Made as written, sooo crisp and tasty.
Not bad at all! Yummy, a lil crisp. Thank you
Amazing cookies! I added a few other chips (butterscotch and toffee bits) and a touch of maple syrup. Highly recommend!!!
These cookies are perfect! There is a very subtle hint of coconut that enhances the flavor of the cookies. Everyone in my family loved them!
Best chocolate chip I have ever made highly suggest these.
Wonderful recipe …. Healthy-ish , cookies came out great , you wouldn’t know the difference ( I added some cinnamon )
Made recipe as written, but after adding the flour I had a batter, not a cookie dough. Added another cup of flour; still soft but baked it anyway. Decent cookie, very nice shape, soft/delicate crumb, not chewy or cakey…Sort of in between. A little crunchy once cooled. I remember a recipe with only olive oil that I remember being better.
Decreased temp to 350 and baked 10m made a chewy-er cookie