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Coconut Oil White 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 cookies monsters.

Course Dessert
Cuisine American
Keyword Coconut Oil Cookies, Cookie Recipe, White Chocolate Chip Cookies
Author Sunup to Sundown

Ingredients

  • 1/2 cup coconut oil, melted measure in solid form
  • 1/2 cup butter, melted
  • 1 cup granulated 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 whole wheat and half all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cornstarch
  • 1 1/2 - 2 cups white chocolate chips or chunks

Instructions

  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 the granulated and brown sugar to the stand mixer and mix until combined. Add vanilla extract 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 the 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. We find an ice cream scoop is the perfect amount. Place cookie dough balls on a sheet pan lined with parchment or silpat liner.

  7. Bake cookies for 10-12 minutes. We find 11 minutes is the perfect baking time in our oven. Cool cookies on a cooling rack.