Baker Sweet Maker - Shirl Gard
Chocolate Chip Cookies with Coconut Oil
Author: Shirl Gard
This recipe was created from a timeworn recipe for Chocolate Chip Cookies that I have been using for years. I wanted to know if coconut oil could improve chocolate chip cookies, so I made three batches: a) original recipe using all butter b) all coconut oil c) half butter / half coconut oil. From this series of bakes and two tastings later, I concluded that the best version of this recipe is made with 50% butter and 50% coconut oil, based on appearance, taste, and texture. This cookie spreads beautifully when baking, and has crispy edges and a wonderful flavor. The all-coconut-oil is good too, especially if you are looking for a dairy-free cookie, but it is a little thicker than either the all-butter original or the 50/50 version. Of course, the all-butter version has been the favorite for years and will still be the choice of many.

#40 Scoop (or 2 Tablespoons) - 30g (1 oz) Each
  • 320 grams unbleached all-purpose flour (King Arthur or Gold Medal) (2¼ cups)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 115 grams unsalted butter, softened but still firm (4 oz stick / 8 Tablespoons / ½ cup)
  • 115 grams virgin coconut oil (1/2 cup)
  • 100 grams light brown sugar (1/2 cup)
  • 100 grams dark brown sugar (1/2 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 100 grams whole eggs (2 large), lightly beaten with vanilla
  • 15 grams vanilla extract (1 Tablespoon)
  • 340 grams semisweet chocolate chips (1 - 12 oz package)
  • 120 grams walnuts, lightly toasted, and coarsely chopped (1 cup heaping)
  • 1425 grams = Total 50 oz (3# 2 oz)
  1. WHISK dry ingredients.
  2. RUB sugars between your hands to break up lumps in brown sugar.
  3. CREAM together the butter and sugars until light and fluffy In mixer with paddle, about 5 minutes on medium speed.
  4. ADD eggs and vanilla gradually, then beat until combined. Scrape down bowl.
  5. PULSE in dry ingredients in 3 portions and beat on low speed just until flour is incorporated.
  6. ADD chocolate chips and nuts and mix until evenly distributed. Scrape up bottom and sides of bowl and mix in.
  7. TRANSFER dough to a stainless steel mixing bowl and press plastic wrap directly on top of dough.
  8. REFRIGERATE the dough, wrapped tightly with plastic, until cold enough to scoop.
  9. SCOOP with #40 (2 Tablespoons) ice cream scoop. Place scoops on parchment-lined sheet pan and refrigerate until ready to bake. If baking ahead, freeze scoops on sheet pan. Once frozen, the scoops can be packed into plastic bags, if desired. I like keeping the frozen scoops on a sheet pan.
  10. ARRANGE cold dough scoops on half sheet-pans lined with parchment paper,
  11. BAKE at 350° F (175° C) for 13-14 minutes until cookies are puffed and a light golden brown. Don't bake so long that the puffed cookies start to fall or they will be too dry. Watch closely, a minute or two can make a difference.
  12. VARIATIONS: ALL BUTTER: Omit coconut oil and use 225g butter (2 - 4 oz sticks / 1 cup), which is what my original recipe called for. ALL COCONUT OIL: Omit butter, and use 230g virgin coconut oil (1 cup) for a dairy-free version of these cookies.
Recipe Ancestry Notes:
Adapted from an original recipe in How to Make Cookie Jar Favorites by Cooks Illustrated; 1998, pg. 28
Recipe by ShirlGard at