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5 from 1 vote

Soft And Chewy Chocolate Chip Cookies With Coconut Oil

Chocolate chip cookies with with coconut oil
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Lyubomira L

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