How To Make Coconut Oil Chocolate Chip Cookies
This recipe for chocolate chip cookies makes use of coconut oil instead of butter for a sweet and subtle flavor upgrade that everyone will surely love.
In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in the chocolate chips by hand until just combined.
Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.
When ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet or a baking sheet that has been covered with a Silpat, or greased with cooking spray.
Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Serve immediately or store in a sealed container for up to 1 week. Cookies can also be frozen for up to 3-4 months.
- Calories: 257.67kcal
- Fat: 13.90g
- Saturated Fat: 10.55g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.11g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 33.14g
- Fiber: 1.28g
- Sugar: 19.41g
- Protein: 2.68g
- Cholesterol: 13.33mg
- Sodium: 129.84mg
- Calcium: 14.13mg
- Potassium: 83.48mg
- Iron: 1.29mg
- Vitamin A: 5.73µg
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