Ultimate Chocolate Chip Cookies
These cookies are so chewy and chocolatey with coconut oil and two types of chocolate chips. They are my family’s favorites and likely to become yours too!
Update: This recipe was originally published in 2016 and has been republished with all new photos.
We love a good chocolate chip cookie in my house. For years I’ve experimented with recipes. We’ve had lots of good ones, but this recipe stands out from the pack. It has just the right amount of sweetness plus everything else I require in a ridiculously good cookie.
Now let’s talk about what a good chocolate chip cookie should look like. I have two must-haves.
It must have have a little crunch around the edges but be extra gooey on the inside.
It must have a lot of chocolate chips. I mean A LOT of chocolate chips. I don’t want to have to study every cookie to determine which has the most chocolate before selecting mine. Because I don’t care that I’m 34. I will still do that. There is no shame in my chocolate chip cookie game, y’all. I want there to be so many pieces of chocolate that I can pick any cookie and feel like the winner.
This recipe fulfills both of my must-haves. And no, this is not a healthy cookie recipe. While I do specialize in healthy recipes, I also really appreciate an amazingly decadent dessert. So that’s what you’ll get with these cookies! Enjoy!
To make these delicious cookies you’ll need (full list of ingredients and instructions are in the recipe card below):
- Refined coconut oil
- Granulated Sugar
- Brown sugar
- Baking soda
- All-purpose flour
- Milk chocolate chips
- Semi-sweet chocolate chips
Clearly we have everything we need. Let’s make these rich and chewy cookies!
Should the coconut oil be melted?
No. Melting the coconut oil will make the cookies spread too much. Instead we’ll beat the unmelted coconut oil with the softened butter. The finished cookie texture is just perfect this way!
What kind of coconut oil is best?
Refined coconut oil has little to no coconut flavor so I strongly recommend using that. An unrefined coconut oil will have a strong coconut flavor which I think detracts from the classic chocolate chip cookie taste we want.
What kind of chocolate chips are best?
For these cookies I really enjoy combining milk-chocolate with semi-sweet chips. If you prefer a bit less sweetness you can definitely use dark chocolate.
What’s the perfect baking time for chewy cookies?
The right baking time for cookies varies based on a few factors (including if your oven is actually calibrated to the right temperature) but the biggest factor is the size of your cookies.
Smaller cookies require less time to bake and larger cookies need extra time. For this recipe I recommend baking for 7 to 10 minutes. Smaller cookies will be ready in 7 – 8 minutes. Larger cookies will need 8 – 10 minutes. I recommend starting with 7 minutes on your first batch, check for doneness (keeping in mind they’ll firm up a bit more after baking), and then use the extra time if you need it.
The best tip for cookies that look like they came from the bakery
If you want those very chocolatey cookies you see in photos and lining the bakery shelves, do this one thing. As soon as your cookies come out of the oven, gently press 2 or 3 chocolate chips into the top. They’ll melt quickly since the cookies are still warmed and you’ll have the most indulgent looking cookies!
Ultimate Chocolate Chip Cookies
- 1/4 cup coconut oil, refined, not melted
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 tsp baking soda
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 12 oz milk chocolate chips, can sub dark chocolate chips for a bit less sweetness
- 6 oz semisweet chocolate chips
- In a large mixing bowl beat butter and coconut oil on medium for 30 seconds.
- Add granulated sugar, brown sugar, and baking soda. Beat until combined.
- Beat in eggs and vanilla.
- Slowly beat in flour until all combined.
- Stir in chocolate chips.
- Spoon dough, evenly spaced and not touching, onto parchment paper lined baking sheet. I prefer smaller cookies so I use a small scoop but it's all a matter of preference.
- Bake at 375 for 7-10 minutes. If using a 1-inch cookie scoop for smaller cookers, I recommend starting with 7 minutes on your first batch, check for doneness (keeping in mind they'll firm up a bit more after baking), and then use the extra time if you need it. If using a 1½-inch cookie scoop or larger, start with 9 minutes on your first batch. You can always add an extra minute or two as needed. Place cookies on a wire rack to cool.