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Coconut Oil Chocolate Chip Cookies

By replacing some of the butter with coconut oil these cookies have the perfect crispy outside and chewy inside loved by all cookie monsters.  

Author Sunup to Sundown


  • 1/2 cup coconut oil, melted (measure in solid form)
  • 1/2 cup butter, melted
  • 1 cup granulated white sugar
  • 1 cup brown sugar, packed
  • 1/2 tbsp vanilla extract
  • 2 large eggs, at room temperature
  • 3 cups flour, of your choice (we use half wheat and half all-purpose)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cornstarch
  • 1 1/2 - 2 cups chocolate chips or chunk, of your choice


  1. In a medium sized bowl, measure and melt your coconut oil and butter in the microwave.  Add this melted oil and butter to your stand mixer.  

  2. Add white and brown sugars to the stand mixer and mix until combined.  Add vanilla and eggs and mix until smooth. 

  3. In a medium sized bowl, mix all dry ingredients together including; flour, baking soda, baking powder, salt and cornstarch. 

  4. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in chocolate chips or chunks. 

  5. Cover and chill dough for at least 1-2 hours or overnight if possible. The longer you chill the dough, you may need to let it sit on the counter for a few minutes and let it come up to temperature.

  6. Preheat oven to 350 degrees.  Roll cookies into 1 1/2 tablespoon balls.  Place on sheet pan lined with parchment or silpat liner.  

  7. Bake cookies for 10-12 minutes.  Cool cookies on a cooling rack.