Coconut Oil Chocolate Chip Cookies
Crisp edges and a rich and chewy center. Coconut oil chocolate chip cookies are absolutely delicious with hints of coconut throughout.
Servings 18 cookies
Calories 229kcal
Ingredients
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unrefined coconut oil melted and cooled to room temperature
- 2/3 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups chocolate chips
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat coconut oil and sugar in a bowl with an electric mixer (hand-held or stand mixer).Beat in eggs and vanilla.
- Add the dry ingredients to the wet ingredients and combine until cookie dough forms.
- Mix in chocolate chips.
- Scoop dough using a 2 Tbsp. cookie dough scoop (regular-sized cookies) or a 3 Tbsp. cookie dough scoop (large cookies). Bake 6-8 cookies per cookie sheet.
- Bake regular-sized cookies for 8-10 minutes.Bake large cookies for 10-12 minutes.Cool cookies on the baking sheet for 5 minutes then transfer to a wire cooling rack.
- Store cooled cookies in an airtight container or wrap them individually in plastic for up to 5 days.Cookies are chewy and delicious at room temperature but are even better when warmed for a few seconds in the microwave.This recipe makes 28 regular-sized cookies or 18 large cookies.
Video
Notes
- You can use refined or unrefined coconut oil in this recipe. It comes down to preference: if you’re not a fan of coconut flavor use refined coconut oil. If you like the subtle flavor of coconut, use unrefined coconut oil.
- I prefer melting the coconut oil and letting it cool to room temperature vs. using solid coconut oil. I think it's easier to measure and mix that way.
Nutrition
Calories: 229kcal