These Thick and Chewy Coconut Oil Chocolate Chip Cookies have soft centers and crispy edges! No cookie dough chilling required, so you can just roll and bake! This recipe is a keeper!
Coconut Oil Chocolate Chip Cookies
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!
Coconut Oil Cookies
These thick and chewy 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 and granulated sugar
- vanilla extract
- 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 for chocolate chip cookies made with coconut oil, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
More Coconut Recipes:
- Brown Butter Coconut Chocolate Chip Cookies
- Coconut Key Lime Chocolate Chunk Cookies
- Coconut Oil Chocolate Chunk Cookie Bars
- White Chocolate Coconut Key Lime Cookies
Coconut Oil Chocolate Chip Cookies
- 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 rack to cool completely.
Ash K. says
The perfect chocolate chip cookie. Made these a couple times – this recipe is a keeper! Thank you! It’s the only chocolate chip cookie I want to make.
amal hamad says
Can i use baking powder instead of baking soda?
Made these and they are gorgeous. For my relative who doesnt like coconut would the same recipe work with unsalted butter in place of the coconut oil?
Hi! Have you ever tried doing things without eggs? I have a friend who is vegan but loves cooking/baking with coconut oil.
I meant this* not things lol
I have been searching for a perfect coconut oil cookie recipe for years. This is the first that is worthy to become the go to family favorite and never apologize for using coconut oil- it is honestly the best. Thank you thank you!
sahida bharuchi says
Loved the cookie will be making more for my son to take with him to university
Is there any subsitute for coconut oil? Looks so good !