gimmesomeoven4.9
Coconut Oil Chocolate Chip Cookies
These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!
⏱️ Prep & Cook: 33 min⏳ Prep: 23 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
egg1vanilla extract2 teaspoons
2
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
cornstarch2 teaspoonsbaking soda1 teaspoon
3
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.
4
When you are 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.)
5
Bake for ⏱️ 10-12 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. You can also freeze the cookies for up to 3-4 months.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...