Coconut Oil Chocolate Chip Cookies with soft, chewy centers and crispy edges! The best part? No cookie dough chilling required; just roll and bake! This recipe is a keeper ♥
Hello! Guess who’s finally home from Germany?! I arrived in New York Thursday evening and oh my gosh, you guys… IT FEELS SO GOOD TO BE HOME. Sorry for the screaming… but seriously, I’m thrilled to be back at home and back to work. So thrilled that instead of sleeping in I woke up at 3 am this morning and made you cookies. Can you tell I missed you or what!?
One of things I missed most while we were in Europe was having an oven. Our “kitchen” was hysterically tiny (photo coming soon) and consisted of one small counter, a sink, and two burners. That said, I cooked some epic meals in that small space, and look forward to sharing them with you soon! But I digress. I missed baking like crazy and felt the urge to get back to it the instant I walked in our front door. Our fridge was pretty bare bones, but with a little digging and a pinch of creativity, I managed to whip up a new favorite dessert: Chewy Coconut Oil Chocolate Chip Cookies!
These coconut oil chocolate chip cookies are:
- perfectly sweet
- thick and chewy
- crispy at the edges
- slightly flavored with coconut
- loaded with gooey chocolate chips
- quick and easy to make
- freezer friendly
- completely irresistible!
To make these cookies you’re going to need all-purpose flour, baking soda, flaky sea salt, coconut oil, dark brown sugar, granulated sugar, vanilla extract, 2 large eggs, and semi-sweet chocolate chips. You’re going to want to make sure your coconut oil is at room temperature, meaning it’s completely solid (but scoopable). If it’s too soft your cookies will melt while baking. I use Dr. Bronner’s Organic Virgin Coconut Oil for all of my baking, so if you’re looking for a new brand to try, be sure to check them out.
You’ll also want your eggs to be at room temperature. To quickly bring cold eggs to room temperature, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!
P.S. Check out the notes section in the recipe below for tips and tricks on freezing these cookies.
Coconut oil chocolate chip cookies for life! Make a batch and let me know how much you love them in comments below.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
Toasted Coconut Chocolate Chip Cookies
Yield 2 dozen cookies
Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required!
- 2 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired
- 1 cup + 2 tablespoons coconut oil, at room temperature (it should be solid but scoopable)
- 1 cup + 2 tablespoons dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
- In the bowl of a standmixer fitted with the paddle attachment, or in a large bowl using a handheld electric whisk, combine the coconut oil, both sugars, and the vanilla extract; beat on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the chocolate chips.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 10-12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
For best results, follow this recipe exactly as written.
To freeze the cookie dough: Prepare the cookie dough as directed above. Shape the cookie dough into balls, then place them on a parchment paper lined baking sheet. Freeze for about an hour, or until solid, then transfer into a freezer safe zip-top bag, squeeze out any excess air, and freeze for up to 3 months.
To bake the frozen dough: Place frozen cookie dough balls on a lined baking sheet, leaving a few inches in between for spreading, and bake as directed above, adding a couple of extra minutes to the bake time to make up for their frozen start.
Serving Size 1-2 cookies
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.