Coconut Oil Chocolate Chip Cookies II Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Everyone in my family was fighting over who got to eat the last cookie! These coconut oil chocolate chip cookies have sweet notes of vanilla and coconut, chewy edges, gooey centers, and lots of chocolate. I’ve been on another chocolate chip cookie kick lately. It happens to me a few times a year, and the only thing coming out of my kitchen for weeks will be lots and lots of chocolate chip cookies. So far, my family doesn’t seem to have any complaints. I guess that means it’s okay to keep going, right?! These coconut oil chocolate chip cookies were fun, because they taste a little different than the usual CCC recipes I test. The coconut oil gives them a sweet coconut flavor and great crispy edges! CHECK OUT MY FAVORITE COOKIE RECIPES ALBUM ON FACEBOOK! These coconut oil chocolate chip cookies have delicious golden, crispy edges! A FEW THINGS TO NOTE ABOUT THIS RECIPE: The coconut oil must be room temperature, NOT melted at all. I found that these cookies burn quickly once they reach golden, brown. Keep a careful eye on the first batch you bake, so you’ll know exactly how long it takes for your oven to get them just right. Some cookies made with coconut oil don’t really taste like coconut (like the cookies I made back in 2015). These aren’t those. They don’t overwhelmingly taste like coconut, but the flavor is definitely there. Just a heads up ????. Add more flour a little bit at a time if the dough is too sticky. Don’t be scared to add up to an additional 1/2 cup! Continue to Content Coconut Oil Chocolate Chip Cookies Yield: 12 These coconut oil cookies are so good, you won't even miss the butter! Print Ingredients 1/2 cup coconut oil, softened (not melted) 1/2 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla extract 1 1/2 cup all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips Instructions Preheat oven to 350ºF. Use the paddle attachment in a stand mixer to cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes). Mix in the flour, cornstarch, baking soda and salt, and beat until combined. Fold in the chocolate chips. Scoop cookie dough on to ungreased cookie sheet, 2 inches apart. Bake for 9-10 minutes until the edges are set. Transfer to a wire rack to cool completely. Obsessed with Chocolate Chip Cookies?! Me too! Here are some of my favorite recipes: Pan-Banging Chocolate Chip Cookies Chewy Double Chocolate Chip Cookies King Arthur Flour Chocolate Chip Cookies
