Coconut Oil Chocolate Chip Cookies

Ingredients

• 191 g (1 1/2 cups)plain flour
• 159 g (1 1/4 cups)bread flour
• 2 teaspoonscornflour
• 1 teaspoonbicarbonate of soda
• 1 teaspoonbaking powder
• 1 teaspoonfine sea salt
• 210 g (1 cup)virgin coconut oil, solid and at room temperature
• 100 g (1/2 cup)granulated sugar
• 247 g (1 1/4 cups)lightly packed soft brown sugar
• 2 large eggs plus 1 egg yolk, at room temperatureeggs
• 2 teaspoonsvanilla extract
• 340 g (2 cups)semi-sweet chocolate chips (use dairy-free chips if needed)

Instructions

1. 1

   Prepare the trays

   If you are baking straight away, heat the oven to 177°C (350°F). Line baking trays with baking parchment.

2. 2

   Mix the dry ingredients

   In a medium bowl, combine both flours with the cornflour, bicarbonate of soda, baking powder and salt.

3. 3

   Make the dough

   Using an electric mixer on medium-high, beat the coconut oil with both sugars for about 2 minutes, until thoroughly combined. Add the eggs and yolk one at a time, beating well after each addition, then mix in the vanilla. Reduce the speed to low and gradually beat in the flour mixture. Stir in the chocolate chips.

4. 4

   Chill the dough

   For the best flavour and texture, wrap the dough in cling film and refrigerate it for at least 24 hours and no more than 72 hours. Before scooping, leave it at room temperature only until it is soft enough to scoop.

5. 5

   Scoop the cookies

   Use a large spring-loaded scoop with a 3-tablespoon capacity to portion balls of dough onto the prepared trays.

6. 6

   Bake and cool

   Bake for 12–15 minutes, until golden brown. Leave the cookies on the trays for 2 minutes, then transfer them to wire racks to cool completely.

What are coconut oil chocolate chip cookies?

They are American-style chocolate chip cookies made with coconut oil in place of butter. Chocolate chip cookies became a familiar American bake in the twentieth century; this version keeps their sweet, chocolate-filled character while adding a faint coconut flavour.

The combination of plain flour and bread flour gives the dough a balance of tenderness and chew. A long rest in the fridge lets the flavour develop and helps the cookies bake up with a satisfying texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 2g protein, 17g carbs, 7g fat.

The flour and sugars provide most of the carbohydrate, while coconut oil and chocolate chips contribute most of the fat; eggs and flour supply some protein. Pair a cookie with plain yoghurt or fruit for a more balanced snack.

Why use two flours?

Plain flour: this forms the base of the dough and helps keep the cookies tender.

Bread flour: its higher protein content contributes to a chewier bite. Measure both flours carefully so the dough does not become too dry.

Getting the coconut oil ready

Solid oil: use coconut oil that is at room temperature but still solid, rather than melted. It should be soft enough to beat with the sugars but not runny.

Virgin oil: this brings the slight coconut note described for the recipe. The chocolate and vanilla remain prominent, so the flavour is not overwhelmingly coconutty.

Why chill the dough?

A 24–72-hour rest is recommended for the best taste and texture, but the method also allows you to bake straight away. If chilling, wrap the dough well and keep it refrigerated within that time window.

Before scooping, let the dough soften only until manageable. If it becomes warm or greasy, it may be harder to portion neatly.

How to judge doneness

Colour: the recipe calls for baking until the cookies are golden brown, which should take 12–15 minutes. Begin checking at the earlier end of the range, as ovens and tray positions can vary.

Setting: leave them on the baking tray for 2 minutes before moving them. They are delicate when first out of the oven, and the short rest makes transferring them to a rack easier.

Choosing chocolate chips

Semi-sweet chips balance the sugars and coconut oil with a darker chocolate flavour. Fold them in after the flour mixture so they stay distributed through the dough.

For a dairy-free batch, check the chocolate chips’ ingredients and choose a dairy-free option. The recipe’s dough contains eggs, so it is not vegan as written.

Serving and storing

Serve the cookies once they have cooled on wire racks, with a glass of milk or a hot drink. Their sweetness and chocolate make them a natural choice for a snack or a simple dessert.

Keep cooled cookies in an airtight container at room temperature for up to 3 days. The recipe gives no reheating instructions; if you prefer a warm cookie, briefly warm one and check it before serving.

Recipe notes & tips

• Use coconut oil that is solid but soft enough to beat.
• Bring the eggs to room temperature so they mix more easily into the dough.
• Scrape down the mixing bowl if flour or sugar clings to its sides.
• Chill the dough for 24–72 hours when you have time for the recommended flavour and texture.
• Leave the cookies on the tray for the full 2 minutes before transferring them.
• Use dairy-free chocolate chips if you need the cookies to be dairy-free.

Variations

• Darker chocolate: use dark chocolate chips for a less sweet, more intense chocolate flavour.
• Chopped chocolate: replace the chips with chopped chocolate for a mix of chunks and smaller melted pockets.
• Extra coconut: add unsweetened desiccated coconut for a stronger coconut character.
• Nutty addition: stir chopped walnuts into the dough for added crunch.
• Smaller cookies: portion the dough with a smaller scoop and begin checking them earlier, as the baking time will change.

Common mistakes to avoid

• Melted coconut oil: it changes the dough’s texture; use it solid and at room temperature.
• Overmixing after adding flour: this can make the cookies tough; mix on low only until incorporated.
• Skipping the short tray rest: the cookies may break when moved; wait 2 minutes before transferring them.
• Leaving them in too long: they can become overly crisp; check for golden brown colour within the 12–15-minute range.
• Using warm dough after chilling: it can be difficult to scoop; let it soften only until scoopable.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. The unbaked dough can be refrigerated, wrapped, for 24–72 hours before scooping and baking.

Frequently asked questions