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).
Tips for working with coconut oil
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.
If, however, you want a thinner cookie, then you’ll want to bake the dough right away without chilling it.
More chocolate chip cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
If you’ve tried this coconut oil chocolate chunk cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Coconut Oil Chocolate Chunk Cookies
Ingredients
- 3/4 cup solid coconut oil I use extra virgin
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chunks or disks
Instructions
- Preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the coconut oil and sugars until fluffy and well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Stir in chocolate chunks or disks until just combined.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for 7-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Sydney says
I made these cookies today and followed your directions word for word, but my cookies didn’t spread out at all. Why would this be? I’m slightly disappointed because I was looking forward to making these cookies and coconut oil is not cheap.
Kate says
I’m sorry to hear that you were disappointed with the cookies. When you said that they didn’t spread, you mean that they just stayed as little scoops? I’m not sure why that would have happened. Was the dough soft? I’m happy to try to troubleshoot with you if you can just give me some more info about it. =)
Sydney says
Yea, they stayed in little balls. Don’t get me wrong, just because they didn’t spread doesn’t mean they weren’t delicious! I just like for my cookies to look pretty. The dough was slightly crumbly and the chocolate chips weren’t sticking to the dough. When I formed the balls in my hands though, they softened and were easier to work with.
Kate says
I’m glad they tasted good, but I understand about wanting pretty cookies!
Sydney says
Well, I just now read over the blog part before the recipe and saw that you kept the coconut oil solid. I seemed to have missed that. Would that be the reason why they didn’t spread? Also, who do you work with and measure coconut oil without softening or melting it?
Kate says
Maybe? It sounds like the dough was too dry. I’ve had that happen with dry doughs before; they just stay little balls and don’t bake right. Since you said the dough was crumbly, that’s my guess. The dough is soft when I make it, so it must be a moisture issue. When I keep it as use it as a solid, I just spoon it out into my measuring cup and then level it off (like you would with shortening). I hope that helps! If you have any other questions on it, just let me know!
Nicole says
Oh, these look wonderful … love the photos! I am a big fan of coconut oil!
kateheartseating says
Thanks so much, Nicole!! =)
Carrie @ Frugal Foodie Mama says
These cookies sound & look absolutely amazing! I love cooking & baking with coconut oil. :)
Thank you for sharing at Marvelous Mondays this week!
kateheartseating says
Thanks so much, Carrie!! And thanks for hosting! =)
Melissa g says
Discovered this recipe today while looking for a way to make chocolate chunk cookies when you’re down to your last stick of butter and don’t have time for a trip to the store:) I’ve never baked with coconut oil before, so I used that last stick of butter and a 1/4 cup coconut oil. They came out beautifully! Fluffy and not overly sweet. Thanks for sharing, this one is a keeper!
kateheartseating says
Yum!! Butter AND coconut oil?! That sounds delicious! I’m going to have to try it with part butter next time. Thanks for sharing that!! =)
Jane says
Assuming one batch makes 36 cookies, each cookie—a single cookie!—has 22% of your daily recommended value of saturated fat, and none of it is the good kind. It’s also full of lauric acid, which raises bad levels of cholesterol. While coconut oil may be delicious and all-natural, you should probably advise your readers with special diets because it’s anything but a health food.
kateheartseating says
Thanks for bringing that up. I would be the first to say that these cookies are not health food, which is why I don’t make any nutritional claims about them. Personally, I believe in moderation in my diet. However, I trust my readers to make those decisions for themselves. Moreover, as I am not a nutritionist, I don’t say that any of my recipes are fit or are ill-advised for special diets. Thanks again!
Krista @ joyfulhealthyeats says
I love using coconut oil to cook or bake with. Has a slight coconut taste and much healthier for you. Great recipe Kate, thanks for sharing at Show Stopper Saturdays!
Kathy says
These look fabulous! I love using coconut oil in my cookies! Can’t wait to try these! I am coming over from Show Stopper Saturday. So good to have found these!
kateheartseating says
Thanks!! And thanks so much for stopping by!! =)
Samantha @ Five Heart Home says
Hopping over from Show Stopper Saturday to say these look great! I am also addicted to coconut oil and sub it for butter in lots of recipes, but I have yet to try it in chocolate chip cookies. Thanks for inspiring me to give it a go! :)
kateheartseating says
If you love coconut oil, I think you’ll really enjoy it in your cookies. Thanks for stopping by!! =)
Kayla says
They look and sound delicious and easy enough to make! But I’ve heard that coconut oil doesn’t actually smell or taste like coconut. My mom uses the virgin stuff and I have a container at home here, I haven’t tried it yet but it doesn’t smell like coconut either.
kateheartseating says
I went to look at (and smell and taste) my coconut oil. Mine is organic extra virgin coconut oil. It definitely smells like coconut and has a fairly strong coconut flavor. I could taste the coconut in my cookies and muffins, too. That’s interesting, though. Maybe it varies by brand? Or maybe because mine is extra virgin it has a stronger flavor?
Ruthy @ Omeletta says
Welcome to the coconut oil lovers club! It totally rocked my baking when I discovered it a little while ago. The stuff is great, especially when you can find it at a good price. And in chocolate chip cookies?! Love this.
kateheartseating says
Thanks!! It really is! It’s fun finding new ingredients to love. I’m trying not to overdo it, but I kinda want to put it in everything. =)
Happy Valley Chow says
Those definitely look like delicious cookies! Great job :)
kateheartseating says
They were (if I do say so myself)! Thanks!! =)
Ginu says
How many cookies does this make?
kateheartseating says
The recipe makes about 36 1 1/2-tablespoon-sized cookies.