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
½ cup virgin coconut oil, room temperature
¾ cup packed brown sugar
¼ teaspoon salt
½ teaspoon baking soda
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