Coconut Oil Dark Chocolate Chip Cookies are easily one of my top 10 favorite cookies! Soft and chewy in the center with rich dark chocolate chips sprinkled in.
COCONUT OIL DARK CHOCOLATE CHIP COOKIES
Have you ever cooked or baked with coconut oil? My mom got Bob some with a bag of popcorn for Christmas but we hadn’t tried it yet. Since I’ve seen it popping up everywhere lately, I googled for a cookie recipe. I didn’t realize you can swap it out for butter on a 1:1 ratio.
I halved the original recipe because I don’t need 40 cookies in the house. Obviously mine turned out pretty flat, but the verdict is, coconut oil cookies are delicious. They’re soft and chewy in the center, crispy on the edges and especially good warm. Also, last time I was shopping I was excited to see Nestle has a dark chocolate chip now so I used them instead of my usual Ghirardelli chips. Mmm dark chocolate.
Apparently you can use coconut oil for everything. Conditioner, deodorant, toothpaste, diaper cream…what do you use it for?
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons coconut oil, at room temp
- 1/2 cup packed brown sugar (I used dark brown)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper & set aside.
- In a small bowl, combine the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or a large bowl using an electric mixer), beat the coconut oil until smooth.
- Add the brown sugar, sugar, and vanilla extract and beat until creamy.
- Add the egg and beat well.
- Gradually mix in the flour mixture.
- Stir in the chocolate chips.
- Using a cookie scoop (or a tablespoon), drop the dough onto the cookie sheet.
- Bake for 9-12 minutes or until edges are just browned and middles are set.
- Let cool on the baking sheet for a couple minutes then move to a wire rack to finish cooling. Or eat them warm, like I did.
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