Coconut Oil Chocolate Chip Cookies
User Reviews
5
Coconut Oil Chocolate Chip Cookies
Description
This cookie recipe starts with beating solid extra virgin coconut oil with brown and granulated sugars until fluffy. Eggs are added one at a time followed by vanilla extract. The dry ingredients— all-purpose flour measured carefully, cornstarch, baking soda, and kosher salt—are stirred in to form a dough, then semisweet chocolate chips are folded through. The dough is portioned onto lined baking sheets and baked at 350°F until the edges are just barely golden, then cooled on the sheet for a brief time before finishing on wire racks.
The result is cookies with a soft crumb inside and slightly crisp, golden edges. The coconut oil imparts a delicate coconut flavor and tender texture. Brown sugar contributes moisture and chewiness. Cornstarch helps keep the cookies soft. Chocolate chips add rich sweetness and texture contrast.
These cookies are suitable for those who have solid coconut oil available; if partially melted, it's recommended to increase the amount and chill the dough before baking. Variations include brand of brown sugar, type of chocolate, and adjusting vanilla to taste.
Careful measuring of flour and choice of salt type help maintain the right texture and flavor balance. The baking time is fairly short to preserve softness inside.
Ingredients
- 3/4 cup coconut oil I use extra virgin, solid
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 10 ounce semisweet chocolate chips package
Instructions
- Preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the coconut oil and sugars until fluffy and well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- Add the flour, cornstarch, baking soda, and salt, and stir in the flour mixture until just incorporated.
- Stir in chocolate chips until just combined.
- Drop scoops of dough 2 inches apart onto a prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for about 7-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
Notes
- Use solid extra virgin coconut oil for best texture; if oil is softened, increase to 1 cup and refrigerate dough 30 minutes before baking.
- Light or dark brown sugar can be used depending on flavor preference.
- Reduce vanilla extract to 1 teaspoon if a milder flavor is desired.
- For accurate flour measurement, weigh the flour or spoon and level carefully to avoid dense cookies.
- Use kosher salt as specified; if substituting table salt, reduce to half for similar saltiness.
- Milk chocolate chips, dark chocolate chips, or chocolate chunks can be used as alternatives to semisweet chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 140mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 21IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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