Chewy Chocolate Cookie Recipe with Coconut Oil
It is based on the chosen chocolate cookie recipe. With coconut oil, this makes it a little healthier; however, it's not a healthy food! The result is a chewy texture softened by coconut oil and enlivened with its subtle but not overpowering flavour. All you need are ordinary ingredients and a few easy steps; you too can enjoy this luscious treat, which melts in your mouth, but which is suitable for all ages. Adding coconut flakes, nuts, or sea salt makes all the difference to this recipe. You can truly make it your own depending on your tastes.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Wooden spoon or spatula
- Cookie scoop or tablespoon
- Measuring cups and spoons
- Cooling rack (optional)
Ingredients
- 1 cup coconut oil melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips dark or semi-sweet
- Optional: ½ cup shredded coconut chopped nuts, or sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the melted coconut oil, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the chocolate chips and any optional add-ins like shredded coconut or chopped nuts.
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- For chewier cookies, slightly underbake them. The cookies will firm up as they cool, keeping them soft inside.
- Coconut oil can be substituted with butter, but the texture and flavor will differ slightly.
- If making vegan cookies, substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) and use dairy-free chocolate chips.
- For gluten-free cookies, use a gluten-free flour blend in place of all-purpose flour.
- These cookies can be stored in an airtight container for up to 5-7 days at room temperature, or frozen for up to 3 months.
