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The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies

Indulge in these soft and chewy cookies infused with coconut flavor and loaded with chocolate chips!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip, Coconut, Cookies
Servings: 24 servings

Ingredients

  • 1 cup melted coconut oil in liquid state, measured like you measure canola, olive, etc. oil
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 packet instant vanilla pudding mix 3.5-ounce, not sugar-free and not cook & serve, no substitutions
  • 1 teaspoon baking soda
  • 1 pinch salt optional and to taste
  • 1 bag semi-sweet chocolate chips 12 ounces, 2 cups (I use Trader Joe's)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and get that perfect golden-brown color.
  • Step 2: In a large mixing bowl, combine the melted coconut oil, light brown sugar, and granulated sugar. Use an electric mixer or whisk to beat the mixture until it's smooth and creamy, about 2-3 minutes.
  • Step 3: Add the large egg and vanilla extract to the bowl. Mix again until fully incorporated. The mixture should be light and fluffy.
  • Step 4: In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and a pinch of salt (if using).
  • Step 5: Gradually add the dry mixture to the wet mixture. Mix until just combined; avoid overmixing.
  • Step 6: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  • Step 7: Using a cookie scoop, portion out the dough onto a prepared baking sheet lined with parchment paper, leaving space between each scoop.
  • Step 8: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
  • Step 9: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • Measuring cups and spoons
  • Electric Mixer or Whisk
  • Cookie Scoop

Notes

  • Chill the dough for 30 minutes to prevent spreading.
  • Store baked cookies in an airtight container at room temperature for up to a week.
  • For longer storage, freeze cookies for up to 3 months.
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