This post may contain affiliate links. Please read our disclosure policy.
Soft And Chewy Chocolate Chip Cookies With Coconut Oil
Chocolate chip cookies with with coconut oil
Ingredients
- 2 1/4 cups flour
- 2 eggs
- 1 tsp baking soda
- 1/8 tsp salt
- 10 tbsp butter
- 6 tbsp coconut oil
- 1 tsp vanilla
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using hand mixer) cream together butter, coconut oil, brown and white sugar. Add vanilla and mix until evenly distributes. Add in eggs and beat until well combined.
- Add flour, baking soda and salt and mix on low speed just until combined.
- Scrape the sides of the bowl and add chocolate chips. Beat on low speed until evenly distributed, but do not over mix.
- On a large plate/tray, using an ice cream scoop or a cookie scoop, scoop dough onto the sheets. You’ll get between 12 and 15 scoops out of this dough. Using your palm, flatten slightly the cookies.
- Cover with plastic wrap and put in the freezer for 10-20 minutes. The reason I suggest that you chill the cookies before baking is that if they are not chilled, they will spread and bake thin and flat.
- Line baking sheets (you can use Silpat ) and transfer cookies , leaving enough space between them.
- Bake on 375 F for 11 minutes. Edges should be set and tops of cookies should be just set or slightly undercooked.
- Allow cookies to cool on the baking sheet for 5-10 minutes and enjoy!
Nutrition
Calories: 411kcal, Carbohydrates: 47g, Protein: 4g, Fat: 23g, Saturated Fat: 15g, Cholesterol: 43mg, Sodium: 185mg, Potassium: 178mg, Fiber: 2g, Sugar: 29g, Vitamin A: 280IU, Calcium: 32mg, Iron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
These are the best cookies I’ve ever made!