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Soft and Crispy Coconut Oil Chocolate Chip Cookies

coconut oil chocolate chip cookies - featured image

These cookies feature a perfect balance of soft, chewy centers and crispy edges, made with coconut oil for a subtle tropical flavor and unique texture. Easy to make with simple pantry ingredients, they are a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) melted coconut oil (refined or virgin)
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 1 cup (170g) semi-sweet chocolate chips
  • Optional: ¼ cup (30g) chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In another bowl, stir together the brown sugar, granulated sugar, and melted coconut oil until smooth and creamy.
  4. Add the egg and vanilla extract to the sugar and oil mixture and mix until smooth and glossy.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Do not overmix.
  6. Fold in the chocolate chips and nuts if using.
  7. Drop rounded balls of dough onto the prepared baking sheet about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden and crisp but centers are still soft.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use refined coconut oil for a neutral flavor or virgin coconut oil for a coconut aroma. Melted coconut oil should be cooled slightly before mixing to avoid cooking the egg. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Store cookies in an airtight container with a paper towel to maintain crispness. Reheat briefly in oven to refresh crisp edges.

Nutrition

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