Coconut Oil Chocolate Chip Cookies are soft and chewy with rich chocolate chips and crisp edges. Made with coconut oil instead of butter, these chewy chocolate chip cookies have a mild coconut flavor and are super easy to make.
Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat & set aside.
In a small bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
1.5 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon salt
In a large mixing bowl (or bowl of a stand mixer with the paddle attachment), add the coconut oil and beat on medium-high speed with a hand mixer until smooth.
½ cup coconut oil, ½ cup packed brown sugar, ¼ cup granulated white sugar, 2 teaspoons vanilla extract
Add the brown sugar, sugar, and vanilla extract and beat until creamy.
Add the egg and beat well.
1 large egg
Gradually mix in the flour mixture.
Stir in the chocolate chips.
1 cup chocolate chips
Using a cookie scoop (or a tablespoon), drop the dough onto the cookie sheet.
Bake for 8-10 minutes or until edges are just golden and middles are set.
Let cool on the baking sheet for a couple minutes then move to a wire rack (or counter) to finish cooling.
Notes
For even thicker cookies, let the prepared dough rest in the fridge for at least an hour (up to overnight) before scooping and baking. Leftover baked cookies should be stored in an airtight container at room temperature.