Remember that time I made scones with coconut oil instead of butter, but gave you no good explanation for it? Sorry about that. I had forgotten that I hadn’t already shared these cookies. And I’m REALLY sorry about that.
These cookies are my new favorites. They’re super coconutty and chocolatey and magical. And just as easy to make as regular chocolate chip cookies. You don’t even have to set butter out to come to room temperature! You’re going to love them.
I originally picked up a jar of coconut oil at Trader Joe’s after seeing some recipes that used it. I obviously love coconut, so I wanted to see how it would work.
There are also some websites out there that claim coconut oil will basically solve all your health problems and create world peace, but I don’t really know if it’s any better for you than butter. I’m not a scientist. A few people I know use it on their hair, and it apparently does wonders. But I have only tried it in baked goods, so all I can tell you is it’s delicious.
I have used it in a few things, just using the same amount of coconut oil I would normally use of butter. I didn’t heat it or melt it or anything, just used as is. And it worked beautifully.
In these cookies, I also added some shredded coconut and extra chocolate chips for good measure. Turns out a double dose of coconut makes chocolate chip cookies even better.
I don’t think you can even tell that the cookies are butter-free (they certainly aren’t fat-free), but they do smell fantastic.
Try to leave at least a little bit of cookie dough for baking.
This dough is pretty sweet, so I sprinkled some kosher salt on top. That’s optional, of course, but it does add a little something-something. And these cookies already have a lot to offer.
Coconut chocolate chip cookies (makes 56 mini cookies or about 30 regular-sized cookies)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt (plus more for sprinkling on top)
1 packed, overflowing cup brown sugar
1 cup coconut oil
2 large eggs
1 teaspoon vanilla
2 cups sweetened flake coconut
1 cup semi-sweet chocolate chips
1 cup bittersweet chocolate chips (you can just use 1 1/2 or 2 cups of one kind of chocolate chips, if you prefer)
Heat oven to 375F. Line two cookie sheets with parchment paper or silicone mats.
Whisk the flour, baking soda and salt together in a mixing bowl. In another bowl (or in the bowl of a stand mixer fitted with the paddle attachment), cream the coconut oil and sugar together until well blended and somewhat fluffy.
Add the eggs one at a time, beating after each addition. Beat in the vanilla, then mix in the flour about a cup at a time, mixing just enough to combine. Stir in coconut and chocolate chips.
Use a spoon and your hands to form the cookie dough into balls. Place the balls at least two inches away from each other on the prepared cookie sheets — they will spread a lot. Press down slightly with the back of a spoon and sprinkle a pinch of salt on top of each ball of dough.
Bake cookies until golden brown, about 10 minutes. Cool the cookies on the baking sheets for a minute or two before transferring to a wire rack to cool completely.