Get ready to revolutionize your cookie game with the most mouthwatering, melt-in-your-mouth chocolate chip cookies you've ever tasted! 🍪✨ Imagine biting into a perfectly soft, chewy cookie that's packed with rich chocolate chips and has a subtle hint of tropical coconut oil. These aren't just any cookies - they're a game-changing recipe that will have your friends and family begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises foolproof, bakery-quality cookies that will become your new go-to dessert sensation!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup coconut oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large microwave-safe bowl, gently melt the coconut oil until it's completely liquid. Allow it to cool for 5 minutes at room temperature to prevent cooking the eggs.
- Add brown sugar and granulated sugar to the melted coconut oil. Whisk vigorously until the mixture is smooth and well combined, creating a light, creamy texture.
- Crack the eggs into the sugar-oil mixture, one at a time. Add vanilla extract and mix thoroughly until the ingredients are fully incorporated and the mixture looks uniform.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix until just combined, being careful not to overmix, which can make the cookies tough.
- Fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- • Room temperature ingredients are key: Allow eggs and coconut oil to sit at room temperature for optimal mixing. • Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined. • Use a cookie scoop for uniform cookie sizes and even baking. • For extra-soft cookies, slightly underbake and let them continue setting on the baking sheet. • Chill the dough for 30 minutes before baking for even more controlled spreading. • Use high-quality chocolate chips for maximum flavor impact. • Store cookies in an airtight container to maintain their soft, chewy texture. • Pro hack: Freeze individual dough balls for fresh-baked cookies anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 20mg
