Thick and Chewy Coconut Oil Chocolate Chip Cookies
There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen. These Thick and Chewy Coconut Oil Chocolate Chip Cookies are a delightful twist on the classic favorite. Infused with rich flavors and a perfect chewy texture, they are made with wholesome ingredients that elevate your cookie experience. The secret here? Coconut oil! It adds a subtle tropical flavor while keeping the cookies perfectly moist and chewy. Whether you’re indulging with a glass of milk or serving them at your next gathering, these cookies are sure to impress.
Why This Recipe Is Reliable
This recipe is tried and true, delivering thick, chewy cookies every single time. The combination of coconut oil with brown sugar creates a rich depth of flavor, while the cornstarch ensures that the cookies maintain their soft and chewy texture. Plus, it’s simple to follow, making it perfect for bakers of all skill levels. Each cookie is packed with chocolate chips, making them irresistible. You can trust that these cookies will be a hit in your household!
Ingredient Breakdown
- 2 1/4 cups all-purpose flour: Provides the structure for the cookies.
- 3 tablespoons cornstarch: Helps achieve that thick, chewy texture.
- 1 teaspoon baking soda: A leavening agent that helps the cookies rise slightly.
- 1/2 teaspoon flaky sea salt: Enhances the flavors and balances the sweetness.
- 1 cup + 2 tablespoons coconut oil: Adds moisture and a subtle coconut flavor; it should be solid but scoopable.
- 1 cup + 2 tablespoons dark brown sugar: Provides richness and moisture, creating a soft cookie.
- 1/2 cup granulated sugar: Adds sweetness and helps with caramelization.
- 2 teaspoons pure vanilla extract: Infuses the cookies with warm, aromatic flavor.
- 2 large eggs: Binds the ingredients together and adds richness.
- 2 cups semi-sweet chocolate chips: The star of the show, these add melty goodness in every bite.
Tools of the Trade
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Precision is key in baking!
- Whisk: To blend dry ingredients thoroughly.
- Rubber spatula: Perfect for folding in chocolate chips.
- Baking sheet: Where the magic happens! Use parchment paper for easy cleanup.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
- Cooling rack: Allows cookies to cool evenly without getting soggy.
Thick and Chewy Coconut Oil Chocolate Chip Cookies — Do This Next
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly right from the start.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and flaky sea salt. This ensures that your leavening agent is evenly distributed throughout the dough.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the coconut oil, dark brown sugar, and granulated sugar. Use a whisk or an electric mixer on medium speed to cream the ingredients together until they are well combined and slightly fluffy. This process incorporates air, contributing to a lighter texture.
Step 4: Add Vanilla and Eggs
Mix in the vanilla extract, followed by the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This step is essential for a smooth cookie dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Cookie Dough
Using a cookie scoop or tablespoon, portion out the cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread while baking.
Step 8: Sprinkle with Sea Salt
For an extra touch of flavor, sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking.
Step 9: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked, but they will continue to firm up as they cool.
Step 10: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to set perfectly!
In-Season Flavor Ideas
- Mint Chocolate Chip: Add 1 teaspoon of peppermint extract and use dark chocolate chips.
- Nutty Coconut: Include 1/2 cup of shredded coconut for added texture and flavor.
- Orange Zest: Add the zest of one orange for a bright, citrusy twist.
- Espresso Chocolate Chip: Incorporate 1 tablespoon of instant espresso powder for a coffee flavor boost.
Flavor Logic
The combination of coconut oil and brown sugar in these Thick and Chewy Coconut Oil Chocolate Chip Cookies creates a rich, caramel-like flavor that perfectly complements the semi-sweet chocolate chips. The addition of cornstarch not only enhances the texture but also balances the sweetness, making each bite a delightful experience. Flaky sea salt on top adds a beautiful contrast and elevates the overall taste profile, making these cookies truly addictive.
Leftovers & Meal Prep
These Thick and Chewy Coconut Oil Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing the cookie dough balls. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, just preheat your oven and bake straight from the freezer, adding an extra minute or two to the baking time.
Troubleshooting Q&A
Why are my cookies spreading too much?
If your cookies are spreading excessively, it could be due to the coconut oil being too warm. Make sure it is solid but scoopable before mixing. Additionally, check that you are measuring your flour correctly; too little flour can lead to spreading.
Why are my cookies too dry?
Overbaking is often the culprit for dry cookies. Keep an eye on them and remember that they will continue to cook on the baking sheet after being removed from the oven. It’s better to underbake slightly for a chewy texture.
Can I use a different type of oil?
While coconut oil gives these cookies their unique flavor and texture, you can substitute with unsalted butter or another solid fat. However, this may alter the final taste and texture slightly.
Why are my cookies not chewy?
For that perfect chewy texture, be sure to use cornstarch and avoid overmixing the dough. Also, the baking time is important; removing the cookies from the oven while they still look slightly underdone will help maintain the chewiness.
Ready, Set, Cook
Embrace the joy of baking with these Thick and Chewy Coconut Oil Chocolate Chip Cookies. Each bite is a perfect blend of soft, chewy goodness, and rich chocolate flavor. Whether you’re whipping them up for a special occasion or simply to enjoy with your favorite beverage, these cookies are sure to become a staple in your baking repertoire. So gather your ingredients, preheat that oven, and get ready to indulge in some of the best cookies you’ll ever make! Enjoy the process, savor the results, and share them with those you love. Happy baking!
Thick and Chewy Coconut Oil Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and flaky sea salt.
- Step 3: In a large mixing bowl, combine the coconut oil, dark brown sugar, and granulated sugar. Cream until well combined and slightly fluffy.
- Step 4: Mix in the vanilla extract, followed by the eggs, one at a time.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 6: Gently fold in the semi-sweet chocolate chips.
- Step 7: Using a cookie scoop or tablespoon, portion out the cookie dough onto a baking sheet lined with parchment paper.
- Step 8: Sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking.
- Step 9: Bake for 10-12 minutes or until edges are lightly golden.
- Step 10: Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough balls for longer storage and bake straight from the freezer.
- Use parchment paper on the baking sheet for easy cleanup.
