Coconut Oil Chocolate Chip Cookies – Butterless cookie recipe that makes a soft, chewy, and fluffy cookie that is sure to be your new favorite cookie to bake and share.
I don’t think it is a secret that I love a good chocolate chip cookie.
Such a classic recipe that never gets old. I also love trying out different versions of the recipe and even adding in other ingredients to give this cookie a little something extra.
Like the time I decided to try my hand at making the well-known New York Times version, or the time I decided to add some coffee to the cookie dough and make Coffee Cookies. My absolute favorite recipe thus far has to be the time that I added some salty pretzels to make Chocolate Chip Pretzel Cookies.
So of course, when I decided to give chocolate chip cookies another try, then I had to do something different and this time I decided to substitute virgin coconut oil for the butter that the classic recipe requires. I like using coconut oil as a dose of healthy fat and I figured the coconut oil would add another layer of flavor to these cookies.
The cookies begin by measuring out one whole cup of solid coconut oil, adding it to the mixer, and processing until it becomes smooth. This step is basically the same as you would do with butter. Next, you add granulated sugar and brown sugar and continue to mix until light and fluffy. Once you complete this step, you will not be able to tell a big difference in the fact that coconut oil was used instead of butter.
However, once the cookies bake they will have a different texture. The coconut oil chocolate chip cookies will be soft, chewy, and fluffy. They will also have a subtle hint of coconut flavor that is not overpowering nor takes anything away from the taste of this cookie.
Be sure to try this recipe and if you do please let me know how they turn out for you in the comment section listed below.
Coconut Oil Chocolate Chip CookiesPrint Recipe
- 1 1/2 cups all-purpose flour
- 1 1/4 cups bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cornstarch
- 1 cup coconut oil, solid
- 1/2 cup granulated sugar
- 1 1/4 cup packed brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs plus 1 large egg yolk
- 1 1/2 cups semisweet chocolate chips
Sift together both flours, baking soda, baking powder, salt, and cornstarch into a bowl. Set aside.
Using a mixer fitted with a paddle attachment, mix the coconut oil and both sugars together until very light, about 5 minutes.
Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate them by hand without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 1 1/2 tablespoon sized scoops of dough onto the prepared baking sheet and flatten.
Bake until golden brown but still soft, 10 to 12 minutes. Transfer cookie sheet to a wire rack for 2 minutes, then slip cookies onto another rack to cool a bit more. Repeat the same process with the remaining dough.