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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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.
These are so rich and dense with chocolaty goodness! Make sure you grab a cold glass of milk! If you love chocolate you will love these!
Mmmm yes, a glass of milk balances out chocolate treats just perfect. Glad you enjoyed them!
The more chocolate the better!! Love how soft they are, too! They are definitely a family favorite!
Can I substitute the coconut oil for any other cooking oil such as sunflower/corn?
Hi Nadia, I haven’t tried using another cooking oil for this particular recipe. Please let me know if you end up doing so!
Made these amazing cookies yesterday for our church picnic Bake Off and came in two votes short from winning the Best Baker title! These amazing cookies not only were a breeze to make when you don’t have time (no overnight dough resting, etc), they were also picture perfect. As instructed I used a cookie scoop and that was the key to a tray full of uniformed, crispy in the outside chewy in the middle cookies. I doubled the recipe and only had half the coconut oil the recipe called for so used butter for the other half and the recipe turned out great  Needless to say, I had to do lots of sharing of this recipe when I got back home. Thank you for doing all the homework to net this awesome recipe.Â
Love the idea of using half and half… as soon as I can have dairy again, I’ve gotta try that 🙂
hey girl- these cookies look oh so good!