I love butter! My family teases me about how I love a little bread with my butter, and I’ve passed that love on to my kids. I have to watch my sticks of butter when I set them out to soften, or they’ll end up with little bites out of them.
Well, I think I just found my new butter. I had heard great things about coconut oil, but I hadn’t tried it because the little jars at the grocery store were fairly expensive. I finally bought some when I found it at my local warehouse club, and now I wish I hadn’t waited so long to try it because coconut oil is awesome!
These coconut oil chocolate chunk cookies are thick and soft (see the notes below), and they have a great coconut flavor. And, unlike many of my cookie recipes, this dough doesn’t need to be refrigerated for hours before it can be baked (you can refrigerate it if you don’t want to bake all of the cookies at once, though).
I have a couple notes about working with coconut oil for you. You’ll want your coconut oil to be solid for this recipe. If your oil is partially melted, you’ll need to up the amount to 1 cup and refrigerate the dough for about 30 minutes before baking. You’ll end up with a thicker cookie (like the ones pictured below). If, however, you want a thinner cookie (like the ones pictured above), then you’ll want to bake the dough right away without chilling it.