Sunday, March 24, 2013

coconut chocolate chip cookies

there are some ingredients that just automatically make recipes better..
off the top of my head, these include:
-almond extract
-poppyseeds
-graham cracker crumbs
-cherry craisins
-vanilla extract
-aaaand, coconut.


you read the title of this post right.
our favorite, classic chocolate chip cookies...WITH coconut.
yes please. follow the recipe below and fall in love.
{and yes, the coconut oil is worth buying...not just for this recipe, but for lots of uses!}


coconut chocolate chip cookies 
{makes about 35-40 cookies}

1/2 cup coconut oil
1 cup + 1 TBS brown sugar, packed
2 eggs {at room temperature}
1 TBS. pure vanilla extract
1 3/4 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
12 oz. semisweet chocolate chips 
1.5-2 cups shredded coconut {optional- still amazing without it!}
1.  Preheat oven to 375 degrees F.  Spray a cookie sheet, or line with a silpat.  

2.  In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 

3.  In another bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips + coconut and mix well.  

4.  Drop by small rounded spoons onto prepared baking sheets. {I used a small cookie scoop from crate & barrell..perfect tool!} Bake for about 8 - 9 minutes or until slightly browned around the edges. They will be really soft and chewy, with a slightly crispy edge..perfect! Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.  
ENJOY!
xo

95 comments:

  1. Ahh man I wish my husband liked coconut these look amazing!

    ReplyDelete
    Replies
    1. haha you need to make them for yourself then!
      or, just leave the shredded coconut out! the coconut oil doesn't leave too strong a taste!

      Delete
    2. Agree with Emi. The coconut oil won't leave a coconut flavor. In fact, you won't even know it's in there. Just leave out the shredded coconut and never know the difference.

      Delete
    3. mmmm, I'd split the batch. 1/2 with coconut, 1/2 without!
      You'd be guaranteed to get some cookies that way!!

      Delete
  2. this makes me look soooooooo hungry :S

    ReplyDelete
  3. Oh my goodness, I vote for coconut and chocolate chips in everything! x

    ReplyDelete
    Replies
    1. haha, i second that vote. it would make everything better!

      Delete
  4. Making these TODAY! Deliciously genius!

    ReplyDelete
  5. So, did you also put coconut flakes in it? These look SO yummy!

    ReplyDelete
    Replies
    1. haha, yes! i just added it- somehow didn't type that part out! xo

      Delete
  6. Oh my, this looks so amazing! Thanks for sharing the recipe...I definitely want to try this out!

    ReplyDelete
  7. HOLY CRAP. Making tonight. I'm an addict of all things sweet so this is lovely. Thanks for sharing girl!

    ReplyDelete
    Replies
    1. haha, glad to know i'm not the only sweets addict out there! hope they turned out for you! xo

      Delete
  8. Wow what a recipe! I'm not a huge coconut fan but I know some people who would love some of these!!

    ReplyDelete
    Replies
    1. Good! Yes they are great to share! Also, you don't have to put the coconut flakes in them, and can just make them normally since you can't taste the coconut oil {but it makes them healthier!} xo

      Delete
  9. Well, if the dough (of which I've eaten probably half a cup already) is any indication. These are a winner. Thanks for the great recipe.

    ReplyDelete
    Replies
    1. Haha, I love that. Hope they turned out great! The dough is always the best indicator..xo

      Delete
  10. These look SO great!! Did you use sweetened coconut flakes? And did you melt the coconut oil first? I can't wait to make these!

    ReplyDelete
    Replies
    1. they ARE so good! i need to make them again tonight, haha.
      yes i used sweetened coconut flakes, but you could use either!
      i did not melt the coconut oil, just mixed it in which gives it the best texture!
      hope you enjoy them! XO

      Delete
  11. I am making these tonight. They look so yummy. Can't wait!
    Jen

    ReplyDelete
  12. I just made these and I'm amazed at how well they hold together without butter ect. I did put a little too much coconut in though making my dough kinda dry but they still came out moist and chewy! LOVE this recipe!

    ReplyDelete
    Replies
    1. i'm so glad they turned out! we LOVE them and can't stop making them. good to know about the coconut, i'll make sure to note in the recipe not to put too many flakes in! XOXO

      Delete
  13. I want to make these for tonight but don't have coconut oil on hand! Can I use olive oil instead, or no?

    ReplyDelete
    Replies
    1. hi! hmm i wouldn't use olive oil, but you could use butter or canola//vegetable oil!

      Delete
    2. Made them with butter, and they were so amazing! Can't wait to try them with coconut oil! Thanks for sharing!! :)

      Delete
    3. How much butter did you use? I don't have any coconut oil either...

      Delete
    4. the exact same substitution, 1/2 cup butter! so one stick. hope you make them & enjoy!

      Delete
  14. I just made these and they are tasty! Not a very strong coconut taste (even with the sweetened flakes), but still super tasty!! First thing I've ever made with my coconut oil!

    ReplyDelete
    Replies
    1. i'm glad you made them! yes-- i like how the coconut taste is subtle, but the flakes add texture and a hint of coconut, and then the oil makes them healthier and smoother! glad you used your coconut oil, now you will have to start substituting it all the time! i have some yummy dark chocolate cookies to post this week using coco oil! XO

      Delete
  15. Oh WOW! I saw these on Pinterest and ran to the kitchen to make them. I am enjoying the first one now and all I can say is "SO GOOD!!!" I can't wait to share this recipe with my friends! My only addition was to put Craisens in and trust me, it was a good move. Well done on the recipe!

    ReplyDelete
    Replies
    1. yay! so happy you made them & like them! craisins...that is brilliant! now i have to try that too! XOXO

      Delete
  16. I'm wanting to try these tonight, do you think I could substitute wheat flour for the white? Would I need to cook them for a shorter amount of time? THey look amazing!

    ReplyDelete
    Replies
    1. Hi! Okay we've made them with whole wheat flour, they are not the same texture, but still yummy! i use whole wheat flour in lots of recipes, but this one is definitely best with all-purpose flour...and my husband agrees hehe! either will work though!

      Delete
    2. Thank you!! Good to know. ;)

      Delete
  17. Hi! Okay we've made them with whole wheat flour, they are not the same texture, but still yummy! i use whole wheat flour in lots of recipes, but this one is definitely best with all-purpose flour...and my husband agrees hehe! either will work though!

    ReplyDelete
  18. I just made these cookies, with a little twist, and they were delicious! I didn't have shredded coconut ( :( I love coconut), so I added two spoonfuls of Nutella, 1/2c marshmallow bits, and 1/2c graham cracker crust. They turned out perfect, this recipe is a really great base for baking challenged people like myself, to get a little creative. Thanks for the recipe!

    ReplyDelete
    Replies
    1. YUM! i love the things you added. i agree, they are a great base to work with, and you can add all different things! we have added toffee chips before too and they were amazing! thanks for your tips..xo

      Delete
  19. ok this may sound silly but do I melt the coconut oil?

    ReplyDelete
    Replies
    1. not silly at all! you can melt coconut oil for some recipes, but for these i don't melt it because it makes them fluffier..i just beat it with a mixer so it all comes together!

      Delete
  20. About how many does this recipe make? Sounds so yummmmm

    ReplyDelete
  21. My 4 year and I just made these and they are delicious! I only had wheat flour so used that and still turned out great! Thanks for sharing!

    ReplyDelete
  22. Mmmm Mmmmm! Delicious! Thanks for posting!

    ReplyDelete
  23. Do you ever toast the coconut before you put it in the mix? Would that help bring out more coconut flavor if you are looking for more? I am so going to make these and surprise my hubby, he loves coconut! Thanks!

    ReplyDelete
    Replies
    1. hi! i haven't toasted the coconut before, but that could bring out more flavor! we use the costco coconut oil and you can still taste the coconut in them..especially if you undercook them a little, then let them cool- they stay so soft and the flavor of coconut is stronger!! xo

      Delete
  24. Can I substitute coconut cream for the coconut oil?

    ReplyDelete
    Replies
    1. hi! so just the coconut oil works as a substitute for butter..the cream wouldn't have the same baking properties so they wouldn't turn out the same!

      Delete
  25. Just ate my first cookie. Delicious! I made one substitution: I used coconut sugar in place of brown sugar. I can't speak to how that changes the recipe, but they are really, really good. I also made my cookies about a teaspoon in size, so I made 80 total. Now I feel less guilty eating multiples. Very thankful that dough is calorie free.

    ReplyDelete
    Replies
    1. coconut sugar-awesome! thanks for the tip. also, glad you agree that when you're eating the dough, the calories don't count! :) xo

      Delete
  26. When I first made these, they turned out very flat. I would suggest refrigerating the dough for at least 20 minutes or so, and also making the cookies pretty small. After a few trial and error, they turned out normal. They are very delicious!

    ReplyDelete
  27. I made these last night - instant hit! I added more chocolate chips (my fav) and then froze them over night. Oh my gosh. Best breakfast ever! Already passing out the link recipe at work

    ReplyDelete
    Replies
    1. great idea to freeze them over night for breakfast! :) love it. glad you're sharing the recipe! now you made me crave them all over again, haha might have to make them tonight! XO

      Delete
  28. yum, saw these on pinterest... just made them - WINNING! thanks for sharing.

    ReplyDelete
  29. This is a really dumb question - but where do you buy coconut oil?

    ReplyDelete
    Replies
    1. not a dumb question! i buy mine at costco in a huge tub..you can also get it at trader joe's, whole foods, and lots of other small grocery stores in the baking aisle! hope that helps! xo

      Delete
    2. AND if you decide you would like to start using more coconut oil, Vitacost.com sells a 54-oz. tub for $21!

      Delete
  30. Simple to make and delicious!

    ReplyDelete
  31. My batch is just out of the oven and they are amazing! I used 1 C whole wheat flour and 3/4 C all purpose flour and I love the taste/texture. I can't believe I'm saying this, but I think there are a few too many chocolate chips. It was tricky to get them to stay in the mixture when I was trying to make the little balls. I didn't have a little scoop so was making the balls by hand and the chocolate chips were jumping out everywhere!

    ReplyDelete
  32. You can read more about how coconut oil is different from other matrials on their website Coconut Oil Based in Oxfordshire, Eden of Essence provide pure organic extra virgin coconut oil to a range of wholesalers and health food shops across the UK. Buy online or call 0800 458 2928.

    ReplyDelete
  33. These cookies are as delicious as the standard chocolate cookie recipe. I did refrigerate the dough for about an hour, and did not use the coconut flakes. I am very grateful for a recipe that does not require butter.

    ReplyDelete
  34. Will extra virgin coconut oil be okay?

    ReplyDelete
  35. I was wondering if its possible to use Almond meal/flour instead of the all purpose flour?

    ReplyDelete
    Replies
    1. hi! i'm not sure, because i have never tried that...but you could look here, to see how substitution works! http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour

      Delete
    2. I just made these last night with the same about of Almond meal substituted for the all purpose flour. They were excellent!! Thank you for a delicious cookie recipe :)

      Delete
    3. thanks, Honeyds21 - I was wondering how to make it a GF recipe myself!

      Delete
  36. These were a delight. I just finished baking them OMG!!!! Thanks.

    ReplyDelete
  37. Do you melt the coconut oil down to measure or do you just scoop out a 1/2 cup of coconut oil into a measuring cup??

    ReplyDelete
    Replies
    1. Hi! I don't melt it down, just scoop it out so that the texture is creamier! Xo

      Delete
  38. I have made these cookies 4 times in the past week. They are the best chocolate chip cookies I have ever baked! (And I've tried a lot of recipes!) Definitely use the shredded coconut- so delicious!

    ReplyDelete
  39. made these today and put up pics on my blog. Of course referred back to your site as the original recipe. They were super. Just the right amount of coconut, not too overpowering. thanks for sharing. Next time I'll add the shredded.

    ReplyDelete
  40. These are delicious! Made half with half without coconut so everyone got what they wanted. I however, wanted both!! So yummy!

    ReplyDelete
  41. Is the recipe correct with 12 oz( a whole bag) of chocolate chips? I just made a batch, and the chips over take the dough.

    ReplyDelete
  42. I just made these cookies and they are delicious! Even my 3 1/2 yr old thinks so! :) I think next time I will do less chocolate chips and more coconut (I used 1 1/2 cups coconut).

    ReplyDelete
  43. I just made these... Amazing! I couldn't get the sugar, oil + eggs to get fluffy but it didn't matter. Turned out amazing. So delish!

    ReplyDelete
  44. I made these for my husband for father's day. I served them as ice cream sandwiches,with a little vanilla ice cream and some caramel for glue. :)
    They were a BIG hit! Thank you!!

    ReplyDelete
  45. My coconut oil is liquid. Do I use the same amount liquid as solid?

    ReplyDelete
  46. Thank you from the bottom of my lactose intolerant heart! <3

    ReplyDelete
  47. I just made these and am currently in foodie heaven! I toasted the coconut, added walnuts and did half white and half semi sweet choco chips. Yum!

    ReplyDelete
  48. Ummm...these are AMAZING! I made them gluten free with agave instead of sugar for my mom's special diet and posted the recipe here with a link back to your site: http://heidischatze.blogspot.com/2013/06/gluten-free-chocolate-chip-coconut.html

    Thanks for the deliciousness!

    ReplyDelete
  49. This comment has been removed by the author.

    ReplyDelete
  50. Just made some of these and I added toasted almonds! Hubby loved them! These are a keeper. (Edited for spelling)

    ReplyDelete
  51. I am loving all the things I can use coconut oil for! I have been researching the positive benefits of coconut oil and have been using it almost daily in my cooking. It truly is a miracle food! When I came upon this recipe on Pinterest, I just had to try it. Chocolate and coconut are two of my favorite things! I was amazed at the outcome!! I seriously could have eaten the whole bowl of dough myself! The cookies turned out wonderful! Soft, chewy and delicious! The kids and I loved them. I may start swapping coconut oil for butter in more recipes. Thank you for sharing, I will be making these again and again!

    ReplyDelete
  52. I love you in the face!!!!!!!

    ReplyDelete
  53. I love how these cookies don't have butter in them. I'm too scared to waste a whole batch of dough and try coconut oil, I know this one can do it though! Do you feel like a lot of cookie recipes can be replaced with coconut oil? Thanks so much, excited to try it sometime.
    Chanel

    ReplyDelete
  54. I made these just now and they are simply amazing! My husband can't stop eating them he's had 4!

    ReplyDelete
  55. I've been making these and I make them into bars instead of cookies. Question, what cld I use in place of sugar???

    ReplyDelete
    Replies
    1. Hi Jeff! Yum- bars sound good! Sometimes we make them in cupcake tins and that is yummy too. As for the sugar, you could use coconut sugar, or honey...but it may change the texture and taste a lot. If you try, let me know how they are!

      Delete
  56. Just made these! The batter alone was to die for! Yummo!!!

    ReplyDelete
  57. can you substitute coconut sugar for brown sugar to make it even healthier?

    ReplyDelete
    Replies
    1. i've never tried, but someone in the comments did that and said they loved them!
      let me know if you try! XO

      Delete
  58. What is the difference in the recipe for those of us who are at high altitude?
    Thanks

    ReplyDelete

leave us some love! ♥♥