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.
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.
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!
Coconut Oil Chocolate Chunk Cookies
- 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
- 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.
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