Coconut Oil Chocolate Chip Cookies


Makes 1 dozen cookies, can be doubled
Recipe by

3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)

3/4 cup packed light brown sugar
1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (3.5-ounce) packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), no substitutions

1 teaspoon baking soda

1/4 teaspoon salt, optional
2 cups semi-sweet chocolate chips

In a mixer, combine the coconut oil, sugars, egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Scrape down the bowl and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Fold in the chocolate chips, until just combined. Mixture will look shaggy and like shredded Play-Doh bits, and is both oily and dry; this is okay.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, don’t be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.
Place dough on parchment lined or silpat lined cookie sheet. Flatten dough slightly. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350°F. Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cool on cookie sheet for 10 minutes.

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