I’ve been hunting for a signature chocolate chip cookie recipe for years.
My dad had his tried-and-true version that he made again and again while we were growing up. My grandma had her own favorite — she called hers “chip chocolates” and always served them frozen and extra firm (delicious in their own way). Still, I wanted a recipe that felt like mine.
Last week, while my sister was visiting and we were busy cooking, I decided to experiment with a new cookie recipe to enjoy after our marathon in the kitchen. Sarah was a little skeptical as she mixed the dough, but after the first warm, soft, chewy bite she declared, “these might just be the best chocolate chip cookies I’ve ever had.” I agreed.
The secret ingredient? Coconut oil.
I’d been meaning to try coconut oil in cookies since holiday baking season, and finally made the first batch recently. It was so good I made a second batch two days later (a food blogger’s duty to test!). The second batch was just as irresistible, and I’m already picturing many more to come.
These cookies owe their texture to a few useful tips I’ve picked up over the years: adding cornstarch for extra chewiness, using the right brown-to-white sugar balance for flavor and moisture, and chilling the dough balls before baking. Chilling is especially important with coconut oil because it is softer than butter at room temperature — the dough needs time in the fridge to firm up (at least an hour, preferably two).
The coconut flavor in these cookies is subtle and gentle. Some friends couldn’t specifically identify coconut, but everyone agreed the oil added an extra sweetness and a wonderfully chewy, thick texture. And of course, lots of melty chocolate makes them even better.
The ingredient list is straightforward, swapping coconut oil in for other fats.
Make the dough, shape large dough balls (I used a 3-tablespoon scoop), and shape them slightly tall so they spread less while baking. Cover and chill the sheet for at least two hours until the dough is firm.
Bake until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for about five minutes before transferring them to a wire rack to finish cooling. The result is big, chewy, chocolate-filled cookies with great flavor and texture.
Give this recipe a try — you might just find your new favorite cookie. 🙂
Coconut Oil Chocolate Chip Cookies
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Ingredients
- 1/2 cup coconut oil, softened but not melted
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
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In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, brown sugar, granulated sugar, egg, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
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Add the flour, cornstarch, baking soda, and salt, and beat on medium-low until just combined. Fold in the chocolate chips by hand.
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Use a large cookie scoop (about 3 tablespoons) or spoon to portion the dough into balls. Place them on a plate or sheet, cover with plastic wrap, and chill for at least 2 hours so the dough firms up.
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When ready to bake, preheat the oven to 350°F. Arrange chilled dough balls at least 2 inches apart on a parchment-lined or lightly greased baking sheet.
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Bake 10–12 minutes, until the edges are just set and the centers may still look slightly underbaked. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Store in a sealed container up to 1 week, or freeze for 3–4 months.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!