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    The Best Coconut Oil Chocolate Chip Cookies That I've Ever Had

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    Jump to Recipe
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 
    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 

    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. #cookies #chocolatechip #dessert #coconutoil #chocolatechipcookies

    Because it's almost the weekend and it's time for a damn cookie. ??

    These are BEST chocolate chip cookies I’ve ever had. It's quite the post title to live up to, no? But I am confident that you'll agree – just ask the hundreds that have tried them so far. It's the most popular recipe to date on my website since I originally posted it last year. They desperately needed a photo refresh so I whipped up a few batches over the weekend, took a few glamour shots and sent them off to friends.

    If you're looking for that perfect cookie to "wow" the crowd this holiday season – or any occasion – these cookies are your answer.

    These cookies are big, thick, chewy, and slightly crisp around the edges — just how it should be. 

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. #cookies #chocolatechip #dessert #coconutoil #chocolatechipcookies

    Last year it was my mission to find that perfect dairy-free chocolate chip cookie recipe. The recipe that I can bake again and again for years to come, one that no one would know that there wasn't butter in it, and one that I could rely on. I've tested and re-tested and then tested again. I now have this recipe memorized; it's forever engraved in my brain.

    After easily 6 batches, my trusty taste testers preferred the cookies made with more brown sugar than white sugar as it helped increase the chewy factor. I also tossed in egg yolks to assist in keeping them super soft, even after days after making them.

    These cookies are soft, big, thick, chewy, and perfectly crisp around the edges. There's the perfect ratio of chips to dough.

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. #cookies #chocolatechip #dessert #coconutoil #chocolatechipcookies

    Friends, it's time to start preheating your ovens!

    PS: It's acceptable to eat the cookie dough ?

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. #cookies #chocolatechip #dessert #coconutoil #chocolatechipcookies

    Coconut Oil Chocolate Chip Cookies

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    REFRIGERATE: 30 minutes
    Total Time: 20 minutes
    Yield: 24 cookies
    Print Pin

    Rate the Recipe:


    Description

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. 

    Ingredients

    • 3 cups all-purpose flour
    • 2 and 1/2 teaspoons baking soda
    • 1 Tablespoon cornstarch
    • 1/2 teaspoon salt
    • 1 cup refined coconut oil, room temperature
    • 2/3 cup light brown sugar, packed
    • 1/3 cup granulated sugar
    • 2 large eggs
    • 2 large egg yolks
    • 1 Tablespoon vanilla extract
    • 1 cup dairy-free chocolate chips

    Equipment Needed

    • KitchenAid stand mixer
    • hand-held mixer
    • large baking sheet
    • silicone baking mat

    Instructions

    • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
    • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the coconut oil1 for 2 minutes on medium-high speed until smooth, about 1-2 minutes. Add the brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and egg yolks, and vanilla and beat medium-high speed until combined, about 1 minute. Scrape down the sides and the bottom of the bowl, as needed, and beat again for a few seconds to combine.
    • With the mixer running on low speed, slowly add the dry ingredients until just combined. To make this easier (and less messy), I use a 1/4 cup measuring scoop. Beat in the chocolate chips2 for 5-10 seconds. The dough will be thick. Cover and chill the dough for at least 30 minutes in the refrigerator (or up to 3 days). If chilling longer than 1 hour, allow the dough to sit at room temperature for 15 minutes before rolling as the dough will be hard.
    • Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
    • Scoop balls of dough, about 1.5-2 Tablespoons per cookie, and place on the baking sheets about 3 inches apart. Bake for 10-11 minutes until slightly browned on the sides. The centers will look soft.
    • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few extra chocolate chips into the tops - just for looks!

    Notes

    The cookies stay fresh for up to 1 week when stored in an air-tight container. Baked cookies can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator.
    1If you don't want any coconut flavor, use extra refined coconut oil. Using regular coconut oil you may have a slight coconut flavor depending on the brand.
    2To keep these dairy-free, use dairy-free chocolate chips. My favorite brand is Enjoy Life.
    Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 3 days covered. Sit at room temperature for 15 minutes before continuing with step 4. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an extra minute.
    Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
    Tagged in: chocolate chip, chocolate chip cookies, cookies

    PIN IT for later!

    These are the best chocolate chip cookies that I've ever had. They are big, thick, chewy, and slightly crisp around the edges — just how it should be. #cookies #chocolatechip #dessert #coconutoil #chocolatechipcookies

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    Reader Interactions

    Comments

    1. erica k

      October 27, 2018 at 6:05 pm

      Can I use peanut butter chips rather than chocolate chips? I am not a big chocolate fan.

      Reply
      • Christina

        October 27, 2018 at 8:42 pm

        Yes! You totally could! Depending on the time of year I switch it up — cinnamon chips, peanut butter chips, white chocolate chips etc. As long as it totals 1 cup, you can add a few kinds as well.

        Reply
    2. Joy

      March 17, 2019 at 6:36 pm

      What’s the calories in these?

      Reply
      • Christina

        March 18, 2019 at 1:34 pm

        Hi Joy. I don't really calculate calories for most recipes but feel free to input the ingredients and yield in something like Spark Recipes to get the amount.

        Reply
    3. Carla

      March 25, 2020 at 12:46 am

      Can I use the Cup for Cup gluten free flour instead of wheat flour?

      Reply
      • Christina

        March 30, 2020 at 9:41 am

        Yes, you can! I've used the Bob's Red Mill 1 to 1 and it works great!

        Reply
    4. Emily

      May 14, 2020 at 10:39 am

      When you say room temp coconut oil are we talking solid or melted and let cool down

      Reply
      • Christina

        May 14, 2020 at 3:02 pm

        Solid. Similar to how you bring butter to room temperature. You want it soft, but not melted.

        Reply
    5. Amanda

      September 18, 2020 at 4:24 pm

      I love finding ways to use ingredients I have purchased that are just sitting around. This is a great use of coconut oil. These are very quick to make in the cookie consistency was perfect. However, did anyone find these to be too salty? This is the most baking soda I’ve ever added to a cookie recipe and I’m wondering if that’s the culprit. Wondering how I should tweak going forward.

      Reply
      • Amanda

        September 19, 2020 at 1:38 am

        1 star
        Wow. You called for triple the amount everyone else who has posted a coconut oil chocolate chip recipe.

        Reply

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    Hi, I'm Christina! I’m a cook, baker, photographer, and fitness enthusiast. I started this space to share the truth, the fails, the struggles, and the triumphs about my weight loss journey. It later turned into a way to also share healthier recipes.

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