The taste profile of coconut oil is light and sweet, with subtle hints of coconut. When used in baked goods, such as this Dark Chocolate Chip Cookies with Coconut Oil recipe, there is a hint of coconut, but for the most part, it’s hard to detect. Semi-sweet and milk chocolate morsels can be substituted very easily. See step-by-step photos on the Nestlé Kitchens blog.
- 2 cups white whole-wheat or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup virgin coconut oil, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl.
BEAT coconut oil in large mixer bowl until smooth. Add brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 12 minutes or until cookies are golden and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Theses are a great tasting treat. Great to see so
Great, healthier ingredient cookie.
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