Coconut Oil Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies are dairy-free with just a hint of coconut flavor but all of the taste and texture you love in a chocolate chip cookie.
Servings 48 cookies
Ingredients
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/4 cups (159 grams) bread flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup (210 grams) virgin coconut oil, at room temperature (solid)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups (340 grams) semi sweet chocolate chips (use dairy free if needed)
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine the flours, cornstarch, baking soda, baking powder, and salt.
- In the bowl of an electric mixer on medium-high speed, beat the coconut oil, granulated sugar, and brown sugar until very well combined, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
- For best taste and texture, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
- Using a large (3-tablespoon size) spring-loaded scoop, drop balls of dough onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.