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Chocolate Chip Cookies with Coconut Oil

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.

YIELD: ABOUT 4 DOZEN COOKIES
#40 Scoop (or 2 Tablespoons) - 30g (1 oz) Each
5 from 1 vote
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Ingredients
  

  • 320 grams unbleached all-purpose flour King Arthur or Gold Medal (2 1/4 cups)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt

  • 115 grams unsalted butter softened but still firm (4 oz stick / 8 Tablespoons / 1/2 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

Instructions
 

  • WHISK dry ingredients.
  • RUB sugars between your hands to break up lumps in brown sugar.
  • CREAM together the butter and sugars until light and fluffy In mixer with paddle, about 5 minutes on medium speed.
  • ADD eggs and vanilla gradually, then beat until combined. Scrape down bowl.
  • PULSE in dry ingredients in 3 portions and beat on low speed just until flour is incorporated.
  • ADD chocolate chips and nuts and mix until evenly distributed. Scrape up bottom and sides of bowl and mix in.
  • TRANSFER dough to a stainless steel mixing bowl and press plastic wrap directly on top of dough.
  • REFRIGERATE the dough, wrapped tightly with plastic, until cold enough to scoop.
  • 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.
  • ARRANGE cold dough scoops on half sheet-pans lined with parchment paper,
  • 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.
  • 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.

Notes

Adapted from an original recipe in How to Make Cookie Jar Favorites by Cooks Illustrated; 1998, pg. 28
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