Coconut Oil Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
Coconut Oil Chocolate Chip Cookies
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Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required!
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Ingredients
- 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
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Instructions
- 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.
Notes
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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