These rich, chewy Double Chocolate Cookies with Coconut Oil are a chocolate lover’s dream, topped with a sprinkle of sea salt for that perfect sweet-salty balance.
A lot of love went into these cookies. I’ve been in a chocolate mood lately. I wanted to come up with a rich, chewy, and gooey recipe for double chocolate cookies that used coconut oil instead of butter.
After a complete disaster, an okay batch, and a good but not great batch, I finally had a batch of winning cookies.
Table of Contents
Why We Love These Cookies
- Using coconut oil instead of butter makes the Double Chocolate Cookies with Coconut Oil a healthier choice.
- These cookies are perfectly balanced: thick, flavorful (without being too coconutty), crisp on the outside, chewy on the inside, and loaded with chocolate.
- Each bite of the Double Chocolate Cookies is filled with gooey, melted chocolate.
Recipe Ingredients
- Dark Cocoa Powder: Provides a rich, deep chocolate flavor.
- Coconut Oil: Adds a subtle coconut flavor and keeps the cookies moist and chewy.
- Vanilla Extract: Adds a warm and aromatic note to the cookies.
See the recipe card for full information on ingredients and quantities.
Variations
- Flour Variation: You can substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour or a gluten-free flour blend. Whole wheat flour adds a slightly nutty taste and a denser texture, while a gluten-free blend makes the cookies suitable for those with gluten sensitivities.
- Dairy-Free Chocolate Cookies: Use dairy-free chocolate chips and chopped chocolate to make the recipe completely dairy-free.
How to Make Double Chocolate Cookies with Coconut Oil
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats. Set aside.
Step 2: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil and sugars on medium speed for 2 minutes. Add the egg, and mix until combined.
Step 4: In a small bowl, mix the vanilla extract and espresso powder (if using). Add to wet ingredients, and mix just until combined.
Step 5: With mixing speed on low, gradually add the dry ingredients, chocolate chips, and chocolate chunks. Mix until combined. Let the dough rest on the counter for 10 minutes or refrigerate for 10 minutes if the dough seems too hard to work with.
Step 6: Using a standard-size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 minutes. Remove and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Sift Cocoa Powder: Always sift the cocoa powder along with the other dry ingredients to avoid lumps and ensure a smooth, consistent batter.
- Don’t Overmix: When adding the dry ingredients to the wet mixture, mix just until combined to avoid overworking the dough, which can lead to tough cookies.
FAQs
Use high-quality semisweet or bittersweet chocolate for the best flavor and texture. This ensures rich, intense chocolate pockets in every bite.
For perfectly round cookies, use a cookie scoop to portion the dough evenly and gently roll the dough into balls before placing them on the baking sheet.
Storage Info
STORE the Double Chocolate Cookies with Coconut Oil in an airtight container at room temperature for up to 5 days. To FREEZE, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
REHEAT by placing frozen cookies in a 350°F (175°C) oven for 5-7 minutes, or microwave for 10-15 seconds to enjoy them warm and gooey.
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Double Chocolate Cookies with Coconut Oil Recipe
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Ingredients
- 1 c. + 2 tbsp. all-purpose flour
- 1/2 c. Dutch process or dark cocoa powder - sifted
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. coarse kosher sea salt
- 1/2 c. melted coconut oil*
- 3/4 c. brown sugar - packed
- 1/4 c. granulated sugar
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. espresso powder - optional
- 1 c. semi-sweet chocolate chips or bittersweet chocolate chips
- 1/2 c. chopped semisweet or bittersweet chocolate
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil and sugars on medium speed for 2 minutes. Add the egg, and mix until combined.
- In a small bowl, mix the vanilla extract and espresso powder (if using). Add to wet ingredients, and mix just until combined.
- With mixing speed on low, gradually add the dry ingredients, chocolate chips, and chocolate chunks. Mix until combined. Let the dough rest on the counter for 10 minutes or refrigerate for 10 minutes if the dough seems too hard to work with.
- Using a standard-size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 minutes. Remove and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Perfectly chewy and deeply chocolatey, my new favourite cookie recipe!
Nice and chocolatey.
Soft inside, crunch on edge like it should be! I omitted expresso, used virgin coconut oil, added mixed nuts and used vegan choco chips. Best batch ive made yet! No dense cookies like ive experienced before. Seriously good! I was looking for a recipe with coconut oil and I’m glad I found this one. They looked a little doughy upon removal but hardened perfectly after 5 minutes. Coconut oil for the win!
Hi Selena, thanks for your 5 star review and sharing your changes!
I tried these cookies a couple days ago, and they turned out great! However, since my family is full of cookie-lovers and the recipe only made about 18 cookies, I had to make them again a few days later (doubling the batch), but this time I made a few changes to make them a bit healthier as I’m trying to watch what I eat and the healthier version was even better in my opinion! Here are the changes I made:
-1/2 cup all-purpose, 1/2 cup whole wheat + 3tbsp oat flour instead of 1 cup + 2 tbsp all-purpose (3 tbsp of oat flour because it is not equivalent to all-purpose in volume)
-1/4 cup butter (didn’t have coconut oil) + 1/4 cup olive oil instead 1/2 cup butter (I may try it 100% olive oil next time)
-a lot less chocolate chunks and chips, simply because that’s my preference, I don’t like too many chocolate chunks in my cookies
-added lightly sweetened coconut flakes for the coconut flavour, I didn’t add a specific amount I kind of just went ham and put in as much as I wanted
-baked for 2 more minutes, as my cookies were a bit large and slightly uncooked in the middle the first time
The changes I made really made the recipe even tastier, and better for those trying to watch what you eat 🙂
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If it is helpful, the original recipe should have about 210 calories per cookie (if making 18 cookies). The altered version I made should have about 180 calories per cookie, plus more fiber and healthy fats. Thank you Natalie for the wonderful recipe!
If only cookies never ran out. So glad you liked them!