These rich, chewy double chocolate coconut oil cookies are a chocolate lover’s dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.
A lot of love went into these cookies… a lot.
I’ve been in a chocolate mood lately. I don’t know if it’s because so much of it is off limits or just because I really like chocolate. Either way, 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 ok batch, and a good but not great batch, I finally had a batch of winning cookies. They checked off every box on my must-have list: thick, flavorful (without being too coconutty), crisp on the outside, chewy on the inside and loaded with chocolate.
First off, I started by combining my dry ingredients in a large mixing bowl. I used a Dutch process cocoa powder because I prefer darker, slightly more bitter cookies. Guittard is my favorite, however, Hershey’s Special Dark works well too.
I added a teaspoon of cornstarch to help thicken up the dough and absorb any excess oil that pooled underneath the cookies as they baked. It did the trick.
When it came to choosing which kind of coconut oil to use, I opted for a blend of refined and unrefined. I found all unrefined was too overpowering and all refined made the cookies taste too bland. Half of each was perfect. ?
I also added an extra splash of vanilla to up the flavor along with some espresso powder. The espresso powder is totally optional, but it always enhances chocolate desserts without being detectable.
The dough itself is rather oily. I was a little worried if it would hold up enough in the oven but it definitely did. Let the dough rest at room temperature for 10 minutes before baking. I was able to scoop and portion the dough with my standard cookie scoop and place it right onto the sheets. No chilling required.
However, if your kitchen is warm or you’re really struggling to keep the chocolate chips and chunks in place, you can always let it rest in the refrigerator for those 10 minutes.
DO NOT LET IT GO ANY LONGER or you’ll end up with rock hard dough. Remember, coconut oil solidifies!
Bake on a lined cookie sheet (parchment or baking mats) for 1o minutes at 350 degrees. Do not be tempted to bake longer or you’ll end up with dry, crumbly cookies.
The cookies should be set on the edges and slightly soft in the centers. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
This recipe has quickly become a favorite of mine. I’ve made a few versions and I have to say, they are delicious and decadent no matter what you put in them.
I was rather fond of chopped pecans, and my kiddos loved freeze dried raspberries.
The options are endless!
Double Chocolate Coconut Oil Cookies Recipe
- 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 egg
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. espresso powder - optional
- 1 c. semisweet or bittersweet chocolate chips
- 1/2 c. chopped semisweet or bittersweet chocolate
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
- In a medium size 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 an sugars on medium speed for 2 minutes. Add egg, mix until combined.
- In a small bowl mix the vanilla extract and espresso powder (if using). Add to wet ingredients, mix just until combined.
- With mixing speed on low, gradually add dry ingredients, chocolate chips and chocolate chunks. Mix until combined. Let 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.