These coconut oil chocolate chip cookies are soft, chewy, thick, chocolatey, and absolutely scrumptious!
These cookies may be my new favourite chocolate chip cookies. They are super quick and easy to make (although the dough does need to chill), and taste absolutely divine! Using coconut oil instead of butter makes these cookies a little sweeter, although the coconut flavour is subtle. It also makes them wonderfully thick, and chewy. Just how I like my cookies!
The 2 hours chilling is a definite must when using coconut oil, since it isn’t as solid as butter at room temperature. Chilling is key for thicker cookies!
This is my second recipe using coconut oil, and it’s becoming a favourite ingredient of mine. I just love how soft, and chewy it makes these cookies. You’ll definitely see more delicious recipes with coconut oil in the future!
Coconut Oil Chocolate Chip Cookies
- 1 and 1/2 cups plain flour 190g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil 100g, softened, not melted
- 1/2 cup caster sugar 112g
- 1/4 cup light brown sugar 50g
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup chocolate chips 175g, and some extra for topping
Whisk together the flour, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the coconut oil and sugars until smooth and creamy. Add the vanilla, and egg, and mix until combined. Add the dry ingredients, and beat on medium-low speed until just combined. Fold in the chocolate chips.
Roll the dough into 12 large balls, then cover with clingfilm, and chill for at least 2 hours before baking. When ready to bake the cookies, preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat.
Place the dough balls onto the prepared baking tray, and bake for 10 - 12 minutes. Do not over-bake. Press the extra chocolate chips on top, then let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.