The Baker Chick

Baking up a delicious life.

Coconut Chocolate Chip Cookies

by 39 Comments

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I know you’re not supposed to mess with a good thing, but sometimes you just have to. I mean, I thought I found the perfect chocolate chip cookie ages ago, and then I found an even better one. It’s hard to think of a way to improve on the chocolate chip cookie at all, but can I tell you that this recipe really does?  There is something about the use of coconut oil that just sends these over the edge. These are so good, that I made them two days in a row, and both 2 dozen batches were polished off almost immeadeatly. (Don’t worry we had help.) 

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The coconut oil adds a wonderful richness of flavor, and makes the cookie’s texture much puffier than when I make them with butter. (They spread much less too.) A touch of coconut extract enhances the extra flavor a bit more which makes the overall taste so unique and delicious. The texture was perfect with cracked edges, a soft and chewy center and a perfectly round and fluffy shape.

Now that I know how wonderful coconut oil was in cookies, I can’t wait to try it out in other baked goods. Any suggestions? I love using healthy fats and switching it up from the pounds of butter I go through weekly. Coconut oil is my new favorite thing!!

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Print
Coconut Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 24 cookies
 
Ingredients
  • 2 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup virgin coconut oil, melted and cooled slightly
  • ⅓ cup white sugar
  • 1 cup brown sugar
  • 1 egg and 1 yolk room temperature
  • 2 tsp vanilla extract
  • ½ tsp coconut extract
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 325.
  2. In a small bowl whisk together the dry ingredients. Set aside.
  3. In a larger bowl, use an electric mixer to beat the coconut oil and sugar. (Or mix by hand.) Add the egg and yolk and extracts and mix until smooth and creamy. Slowly add the flour mixture and mix until well combined, (but don't overmix.) Fold in the chocolate chips.
  4. Roll dough into 1½ inch balls and place 2 inches apart on a parchment or Silpat-lined cookie sheet. Bake for 12-14 minutes or until the edges have set and cookies are just slightly golden.- don't overbake!
  5. Let cookies cool for 5 minutes on cookie sheet and then transfer to a wire rack.
Nutrition Information
Serving size: 1

Recipe slightly adapted from  Tracey’s Culinary Adventures via How Sweet It Is. (originally adapted from Baking Illustrated.)

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Comments

  7. Yay, I’m so thankful Audra for this recipe! Recently I bought a huge jar of coconut oil because I wanted to switch to a much healthier fat and read that I could use it instead of butter in my cookies and other sweet treats. However when I used the same amount of coconut oil as butter the muffins came out too oily, so I don’t know if there is a conversion rate to use when someone switches out butter with coconut oil?

    Anyway, glad to hear you’ll post more recipes with coconut oil, and I’ sure I’ll try them all one at a time! :-D

    Reply

    • Hey Stella thanks so much! I actually subbed the exact amount of butter I would normally use for this recipe, but the flour is slightly reduced from the original Baking Illustrated one. I guess you have to experiment with it a bit?

      Reply

  10. Oooh I will have to try this! I don’t like coconut, but I’m alright with coconut oil. Maybe if I leave the coconut extract out, it will be okay. Coconut oil is amazing!

    Reply

  16. Oh these look divine! Is there a certain brand of coconut oil that you or other readers would suggest? I can’t wait to try them…cookies are my downfall! One bakery in Calif called Paradise Bakery, rolls their Choc chip cookie dough in coconut before baking, I’ve tried this and cookiies turn out delish. I’m going to try this with some of this dough too! Thank you Audra!

    Reply

  18. I still haven’t boarded the coconut oil train. I saw it in the store the other day and was tempted. Maybe next time I see it I’ll have to pick it up just to play with it.

    And you are not kidding… these have to be the most perfect looking chocolate chip cookies I’ve ever seen! The shape, the color, the puffiness. Just freaking perfect.

    If I ever pick up coconut oil I’m going to give these a shot. Thanks!

    Reply

  19. I’ve seen these making their way around the blogosphere and I can’t wait to try them! I just cracked open a jar of coconut oil last night for something savory and now that it’s open I need to use it up. These cookies are going on the menu!

    Reply

  23. I am so excited to use coconut oil, especially after hearing about chilling it to help create those flakey pockets at KAF. I am definitely going to use it in my next batch of cookies, I love how fluffy these look! I always like my oatmeal cookies crunchy and my chocolate chip cookies soft and chewy. Just goes along with the melted chocolate texture so well!

    Love the design of you blog, too. Your banner is really awesome :)

    Reply

  24. I made these today and they were awesome. I toasted some coconut flakes in the oven and added about a cup of that to the dough and left out the coconut extract because I couldn’t find any here where I live. SO good, my teenage son and husband loved them!!

    Reply

    • I’m so glad to hear that! Yes- toasted coconut is a great option if you can’t find the extract. It is totally worth ordering on Amazon though- an amazing flavor! :)

      Reply

  26. I didn’t know I was in the mood for chocolate chip cookies until I saw these. They’re gorgeous and puffy, and the fact that they have coconut oil in them sounds great! I’m always on the lookout for a better cookie recipe!

    Reply

  27. OMG …. I just tried this… And I must say it is soooo amazing !
    Loved baking with coconut oil !
    Would you post more coconut oil recipes?

    Reply

    • Thanks so much for taking the time to comment Ella! And yes! I’m definitely planning to bake with coconut oil more in the future!!

      Reply

  28. I made these last night, so I thought I would share my experiences with this recipe.

    First of all, they looked just like the picture! They were beautiful! However, the actual texture and taste of the cookie wasn’t my favorite. It could have just been user error, but I wasn’t too fond of the texture. They were a bit sandy for my taste, but my roommate LOVED them–and he typically doesn’t like cookies. I also ended up adding about 1/4 c. brown sugar and 1/8 c. white sugar to make them a bit sweeter. They also tended to get pretty firm and crumbly when they completely cooled which, again, my roommate loved but I like mine a bit softer and chewier (they were perfect a few minutes out of the oven!).

    Overall, they looked beautiful, smelled INCREDIBLE, taste was ok (roommate LOVED it), texture was a bit sandy for me (roommate liked the texture), and coconut oil added a really pleasant taste-very clean and different from typical cookies. I think with a few little tweaks, these could definitely become my favorite cookies. Thanks for the recipe!

    Reply

    • Thanks for taking the time to leave feedback Brittany!

      I’d say the reason your texture is off is the added sugar. They really are plenty sweet as is- and adding almost 1/2 cup extra would definitely leave the texture grainy. :)

      Reply

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