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Coconut Oil Chocolate Chip Cookies

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Whoooooa Nelly, y’all.  I’ve been making the same chocolate chip cookie recipe for six years, after trying recipe after recipe and finally settling on the one I thought was the BEST and the only one worth making.  Until I made this one.  Which is much easier, and even better.

I won a blue ribbon at the 2011 Kansas State Fair for my Brown Butter Chocolate Chip Cookies.  And these are better, in my humble opinion. :)

My ideal chocolate chip cookie is crunchy on the outside, soft and chewy on the inside, and have superior flavor.  This one beats every recipe I’ve ever tried and knocks my standards out of the park.  So crispy on the outside, so melty and chewy on the inside, so chocolate & brown sugar-y, with just a hint of coconut flavor.  It’s that coconut flavor that makes it for me.  It’s not in-your-face obvious, and I’m not sure anyone who didn’t know the coconut oil was in there would be able to put their finger on the flavor, but it adds a little something extra that just kills it for me.  It’s out of this wooooorld, people.

I’m weird about labeling my recipes with “Best,” aside from World’s Best Salmon, and avoid it since my definition of best is likely different than your definition of best.  (Hint: any time you see the word “favorite” in a recipe name on my blog, that’s a recipe I consider “best.”)  So I won’t say these are the best.  I haven’t tried every single recipe, so I can’t say it’s the best. But it’s really, really good.  And definitely worth a try, even if you have already found your best.

Coconut Oil Chocolate Chip Cookies

Printable recipe
Printable recipe with picture

½ cup virgin coconut oil, room temperature
¾ cup packed brown sugar
¼ teaspoon salt
½ teaspoon baking soda
1 egg
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 cup semisweet chocolate chips (I prefer Ghirardelli)

With a mixer, cream together the coconut oil, brown sugar, salt, and baking soda for 4 minutes on medium-high speed. Add the egg and vanilla and whip another minute. Add the flour and stir together by hand until almost combined, then add the chips continue to stir until combined. Press a sheet of plastic wrap down on top of the dough and refrigerate while the oven is preheating.

Preheat oven to 350 and line baking sheets with parchment paper or silpat mats. Once the oven is preheated, remove the dough from the fridge and scoop out enough dough to make 1-inch balls using either a cookie scoop, or a metal spoon. If the dough has become too firm, you can smoosh the balls together and roll in balls, or leave the bowl out a few minutes to soften a bit before scooping.

Space about 2” apart on cookie sheet and bake 8-10 minutes, just until beginning to brown on the edges. Remove from oven and allow to rest on the cookie sheet for 3-5 minutes, then remove with a spatula onto a cooling rack to cool completely. Repeat with remaining dough.

Store cookies in airtight container or Ziploc bag(s) with air pressed out.

Makes about 2 dozen cookies.

Veronica’s note: Virgin coconut oil is different from regular coconut oil and you can usually find it by the healthier oils, like extra-virgin olive oil, in a glass jar. If you have coconut oil and aren’t sure what kind you have, look for the word “virgin” on the label. If you can’t find it, it’s most likely refined, but the final test is to take a sniff. It should smell lovely, like coconut, and taste the same way. Regular coconut oil will likely work, but won’t give it the special flavor.

Recipe source: adapted from Alida’s Kitchen


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

18 responses »

  1. thebetterbaker11

    Yahoooooie! It’s as if you were reading my mind this morning! ;-D I’ve been wanting to whip up some choc chip cookies…and am going to make these! Probably even today. They sound awesome and I know I can trust your judgement….YUMMOOO! I rarely make choc chip cookies, so this will be an awesome treat. Hugs for sharing!!

    Liked by 1 person

  2. Veronica-Thank you for posting this. They look incredible! I’ve been working to perfect my cookie recipe arsenal and I’ve made chocolate chip cookies using shortening, using butter, using margarine, and using a combination. Next on my list to try is coconut oil since I usually have that on hand for soap making anyway. I’m also on a mission to put some cookie dough in my freezer for quick baking when I want or need a dish and don’t have tons of time to start from scratch.

    Thanks again!


    Liked by 1 person

    • Is your coconut oil the unrefined kind? (If it doesn’t have some coconut flavor to it, you know it’s refined.) If so, please let me know the result. I hope it works just as well!


  3. Since I live in the high desert and it’s definitely too darn Twinkies to turn on the oven, I will save this amazing sounding recipe for when the temperature cools down or gets into the 60’s or below..Your cookies look delicious and have a fine beautiful color…I can’t wait to try them, and I am guaranteed I will love them, cause they came from you…Love you foodie daughter <3

    Liked by 1 person

    • Too darn Twinkies?! LOL! Never heard that expression, but maybe auto-correct was helping you out there hehe. I hope you like them when it’s not so Twinkies!! hehe


  4. dandelionsarenotweeds6

    These look so good and I love the idea of using coconut oil! Health benefits, yay!!


  5. I’ve never used coconut oil before. I believe these cookies might make be brave enough to try!


  6. i’ve made these cookies before and you’re right–they are SO good! love it :)

    Liked by 1 person

  7. Pingback: Chewy No-Bake Granola Bars | Veronica's Cornucopia

  8. So delicious! They were gone in a day


    • Aaaa, so glad you tried and enjoyed them Sonya! Yours was the first true good review I got. One friend had her high-tech oven lock her out and half her batch burnt to a black crisp (although they did enjoy the non-burned batch) and another friend liked them but they weren’t her personal best. Even if these weren’t your personal best, I’m very glad you gave them a try and enjoyed them. :D


  9. Angelica Obermeyer

    I made these tonight and our kitchen smelled like coconut and chocolate chip heaven! Kevin and I both agree they are wonderful! I cut my chips down by half and added half a cup of chopped walnuts. Yumma!!!


  10. Hi Veronica! I just made the coconut chocolate chip cookies and they didn’t bake up like yours in the pictures. The dough seemed dry, perhaps too much flour. I double checked the recipe and followed it correctly. They didn’t really melt down when they were baking. Are the ingredient amounts correct? Thanks.



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