If you think cookies made without any butter mean making a sacrifice in the taste department, think again.
No butter, no problem. You definitely won’t miss it.
The cookies are very similar to the recent The Best Soft and Chewy Chocolate Chip Cookies. I loved them and wanted to see what would happen if I omitted all the butter and replaced it with coconut oil.
The results? Big success. It’s hard for me to say which cookie is ‘better’. They’re similar, yet different, and both will leave you with your hand caught way too many times in the cookie jar.
First things first, the cookies don’t taste strongly of coconut. If you’re thinking pina colada, Hawaiian Tropic, tropical vacation, Seven Layer Bars type of in-your-face coconut flavor, no, not at all. It’s very subtle.
I think coconut oil creates cookies that taste a bit sweeter than butter-based cookies. The amount of sugar is the same in both recipes, but the imperceptibly sweet undertones from the coconut oil creates a slightly sweeter cookie. No complaints.
I find in general that cookies made with coconut oil are heavier, denser, and not as light as those made with butter. It’s a function of oil versus butter; oil is just denser and heavier. It’s not a bad thing, but if you want a light, delicate, airy cookie, these aren’t that.
They’re wonderfully weighty and thick so you can really sink your teeth into the pillowy soft interiors dripping with chocolate. I used the same amount of chocolate chips in each recipe, made 2 less cookies in this recipe, and these 12 cookies literally will not hold more chocolate.
Both versions are insanely soft and moist, with slight chewiness around the edges and at the base. There’s nothing crispy or crunchy about them, although you could bake the cookies longer if you’re looking for crunchier cookies.
To make the dough, I used melted coconut oil, along with an egg, sugars, vanilla and after getting the dough to the point where you add the dry ingredients, it’s super weird looking and does not look like ‘dough’. It’s shaggy and looks like shredded Play-Doh bits piled loosely in the bottom of a bowl. It’s both oily and dry, and you’ll think something is horribly wrong, but it’s fine.
Mix in the chocolate chips and using either a large cookie scoop or your hands, form 12 equal-sized balls. You need to compress and compact the dough by squeezing it and it’ll come together. Don’t be afraid to really squeeze it. As a bonus, your hands will be wonderfully moisturized from the coconut oil and it’s some of the best raw cookie dough I’ve ever had. I’ve sampled tons and I’m alive.
If your dough is absolutely not coming together, and is fluffy, fuzzy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily.
You must chill the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm dough, your cookies will spread and bake thinner and flatter and the coconut oil will render them oil puddles rather than cookies.
I baked the cookies for 11 minutes, but if you choose to make smaller cookies, you’ll need to bake for less time. How much less? I don’t know. The secret to these cookies is keeping them a touch underbaked, which I think is the secret to most good cookies. I have other Cookie Tricks and Secrets here.
I now have two new favorite chocolate chip cookie recipes. I really cannot pick a favorite. Make this one and that one and let me know what you think.
I know you’ll never miss the butter.
Who could, with all that chocolate.
TYou'll never miss the butter in these cookies that are so soft and loaded to the max with chocolate. The cookies don't taste overtly of coconut and it's very subtle. They're dense, moist, and soft with a hint of chewiness at the base and edges. It's just enough to balance the soft pillowy centers that are brimming with chocolate chips. After adding the dry ingredients, the dough is shaggy, loose, and doesn't look like 'dough' until you really compress and squeeze it to form dough mounds. The cookies are on the larger size, and I made 1 dozen. Baking about 11 minutes works perfectly for this size cookie, and if you alter the size of the cookie, you'll need to alter the baking time. The dough must be chilled before baking so the cookies don't spread and bake thin and flat.
Yield: 12 med/large cookies
Prep Time: 15 minutes
Cook Time: about 11 minutes
Total Time: 3 hours, for dough chilling
3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve'), no substitutions
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe's)
Adapted from The Best Soft and Chewy Chocolate Chip Cookies
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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