Chewy Coconut Oil Chocolate Chip Cookies
These cookies are perfectly chewy with crispy edges and a lovely hint of coconut flavor.
recipesbynani.comThere is something so special about using coconut oil in cookies instead of butter. It gives them a wonderful texture that stays soft in the middle while getting those golden, crunchy edges we all love.
My grandkids always ask for these when they come over. One tip is to make sure your coconut oil is solid but soft before you mix it, because that is the secret to getting the right dough consistency.
🧺 Ingredients
- 1/2 cup solid coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the coconut oil, brown sugar, and granulated sugar until the mixture is smooth.
- 3
Add the egg and vanilla extract to the bowl, then beat the mixture well.
- 4
Stir in the flour, baking soda, and salt until the dough just comes together.
- 5
Fold in the chocolate chips gently with a wooden spoon.
- 6
Scoop tablespoon sized balls of dough onto your prepared baking sheet.
- 7
Bake for 10 to 12 minutes until the edges are golden brown.
- 8
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature to keep them soft for up to five days. You can also freeze the dough balls for a quick treat later, just add an extra minute to the baking time.
Made this recipe? Let us know how it went.
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