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Coconut Oil Chocolate Chip Cookies

If you're a fan of my Facebook page, you probably noticed that there was no live status updating going on during Wednesday night's MasterChef episode like there usually is. Well, that's because I lost electricity for a whole five hours Wednesday night. It was miserable. I missed both episodes of MasterChef and even worse, I couldn't bake anything to share with you guys-- which also explains why this post is up on a Friday and not a Thursday.

I promise my schedule will be back on track next week, but right now, let's talk about these cookies.

I've been eager to bake with coconut oil again ever since I used it in these oatmeal cookies. You guys remember those right? Crispy, chewy spectacularness. Well, coconut oil has done it again. This time, in the form of chocolate chip cookies.

I know you guys are going to ask, so, no, the coconut flavor in these isn't super strong. It's present, yes, but it's very subtle. And in all honesty, you probably won't even pick up on it because you'll be so involved in how amazing the texture of these cookies is.

There is no one word to describe it because it's a cross between chewy, fluffy, and dense--which basically translates into pure decadence. Oh, and the edges are slightly crispy because coconut oil knows it's business and it's got to balance out that soft interior.

In conclusion, coconut oil is hereby appointed my official BFF. And I cannot wait to embark on the rest of our culinary adventures together.

Coconut Oil Chocolate Chip Cookies

Yield: 18-20 cookies
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1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
2 large eggs 
1 heaping cup packed brown sugar
pinch of vanilla powder (or 1 tablespoon vanilla extract)  
3/4 cup semi-sweet chocolate chips
1/2 cup mini semi-sweet chocolate chips


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt, and set aside. 

In another bowl, using an electric hand mixer, beat together coconut oil, eggs, brown sugar, and vanilla until well-blended. Pour in dry ingredients gradually, mixing after each addition just until combined. Stir in chocolate chips. Transfer to fridge and chill for 30 minutes.

Roll dough into large balls (about 2 tablespoons each) and place on parchment paper lined baking sheets, at least 2 inches apart. Bake for 8-10 minutes, or until edges are slightly browned. Allow to cool completely on baking sheets.

Note: Unlike virgin coconut oil, refined coconut oil doesn't have a distinctive coconut flavor or smell to it, so if you're not a fan of coconut, you could use that instead.

Also, I baked my cookies at 400 degrees F, but they browned quickly on the bottom, so I changed the oven temperature in the directions to 375 as I think this would produce better results.

Adapted from Cheeky Kitchen

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