The Pioneer Woman Tasty Kitchen
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Coconut Oil Chocolate Chip Cookies

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Incredibly soft and chewy chocolate chip cookies made with coconut oil.

Ingredients

  • ½ cups Coconut Oil, Softened
  • ½ cups White Sugar
  • ½ cups Brown Sugar, Divided
  • 1 whole Egg
  • 1-½ teaspoon Vanilla Extract
  • 1-⅓ cup All-purpose Flour
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Chocolate Chips

Preparation

1. In the bowl of your stand mixer combine softened coconut oil (should have consistency of softened butter), sugars, egg, and vanilla extract. Cream these ingredients together with your mixer until light and fluffy (5 minutes).
2. Add flour, cornstarch, baking soda, and salt and mix them in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. Fold in chocolate chips by hand using a rubber spatula.
3. Divide the dough into 16 equal parts, roll them into slightly flattened balls and set them on a tray (chilled dough will be difficult to re-shape). Cover tray with plastic wrap and chill the dough balls for at least 2 hours (I usually put them in the fridge overnight).
4. Preheat oven to 350 F and place chilled dough balls 2 inches apart on a parchment paper or Silpat-lined baking sheet (when using coconut oil unlined baking sheets always resulted in the cookie bottoms getting too dark for me).
5. Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked. Remove baking sheet from oven and set on a rack.
6. Cool cookies on the baking sheet for about 10 minutes. Store in an airtight container or bag.

Adapted from averiecooks.com.

2 Comments

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Avatar of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 7.30.2013

Fresh out of the oven, the chocolate chips still warm & gooey….omg, could like be any better?!

Avatar of Beth Midula

Beth Midula on 7.30.2013

Thanks for posting this recipe, I just started using Coconut oil last week and have only used it for cooking and putting it on toast. Have a great day!

4 Reviews

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Avatar of mrsadams2007

mrsadams2007 on 11.4.2013

These turned out absolutely great. I put the oven on 325, baked for 12 minutes approx. and didn’t use parchment to line my sheets. The bottoms were perfect! My only wish would be that the coconut oil didn’t leave such a strong coconut flavor…I know, I know, but otherwise—fantastic!

***Edited to add that I have made these so many times and they are absolute perfection. I do not refrigerate the dough, but rather bake them immediately for 10 minutes. I have also discovered that some coconut oils have less coconutty flavor.

Avatar of Beth Midula

Beth Midula on 9.17.2013

I made these cookies on Saturday and they were delicious! My only regrets is that they were gone by Monday morning…..yum! I will double the batch the next time. Thanks!

Avatar of rachelhockey

rachelhockey on 8.5.2013

Whoa – pretty sure these are the best choc chip cookies I have ever made. So yum. Thanks for the recipe!

Avatar of Sondra Stephens

Sondra Stephens on 7.9.2013

I followed the recipe as written and they came out great. Very tasty with a hint of coconut. I had a lot more than 16 cookies made with my cookie scoop. Baked for 9 minutes.

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