Chewy Chocolate Chip Cookies


I should have divulged a few things already. After all, you take your time to stop by and read this blog of mine. You’ve come to trust me with your food choices and chocolate cravings. You and me, we’re pals, right? That said, in the interest of full disclosure, it only seems fair that I let you in on a few Brooke McLay truths.

If you choose to continue frequenting this blog afterwards, don’t say I didn’t warn you.


Truth #1: I pray in the Clearance aisles while shopping.

If, for instance, I have been searching for a pair of size 3 black Sunday shoes for my growing-like-a-weed preteen daughter, and I happen to find them in the back of the shoe department, under a pile of size 1 baby stockings, tagged with a $4.88 red sticker, I feel fairly certain that the Lord himself put those shoes there just for me. “Thank you!” I giggle silently to the heavens. Finding shoes in that manner, of course, means that I have full permission to purchase the shoes, along with a pack of gum and a diet Fresca to celebrate.


Truth #2: My fingernails are currently painted with iridescent gold glitter.

And three of them have tiny golden hearts glued at skiwhompus angles, thanks to my seven-year-old Jacob. I find comfort in knowing that, if his plans to be a skateboarding hip hop dancer don’t work out, he can always fall back on manicurist. I held my hands in the sunshine three times today and admired their shiny selves. I’m just fashion-y like that.

Truth #3: I consider Chocolate Chip Cookies a healthy treat.

I remember once telling my sweet pal AmosQ over a plate of chocolate chip blondies, “they are actually pretty healthy! There’s only 2 cups of brown sugar and one stick of butter.” Seriously? And that girl grew up to be a food blogger. Be wary of me. Be very wary.


Chewy Chocolate Chip Cookies
I’ve been experimenting with coconut oil in my kitchen since seeing my uber-healthy pal, Tahna whip out a 1-gallon bucket full of the stuff. She dug a spoon from her kitchen drawer, scooped a bit of the pure white oil from the tub, and told me to taste it. Hello, yummy. If you like the flavor of coconut at all, you’ll love the subtle flavor coconut oil lends to your baking, with a lot of added healthy benefits. While coconut oil is a little more expensive than traditional fats, it’s definitely worth the splurge, making these cookies perfectly chewy with a touch of crispness on the outside. Yummy, yummy, cocoyummy!
1/2 cup coconut oil
2 eggs
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 tablespoon vanilla
1 3/4 cup flour
8 ounces mini chocolate chips
8 ounces large chocolate chips
In a large bowl, use an electric mixer to beat together coconut oil, eggs, and brown sugar until very well mixed. Add remaining ingredients, mixing together until all are incorporated. Roll into massive balls (I made my cookies from 3 tablespoons of dough. That’s just how I roll.) and place 6 on a cookie sheet. Bake in an oven preheated to 400 degrees for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges. Remove, cool slightly, devour.


Truth #4: I think CheekyKitchen reader’s rock.

There, take that, you awesome peeps. I love ya.

88 Responses to “Chewy Chocolate Chip Cookies”

  1. Tiffany says:

    I made these today, and they were fabulous. I used wheat flour and definitely could taste a difference, but I really liked it. I think next time I may add coconut flakes as well!

  2. katie says:

    Loooved this recipe! I added oatmeal, chopped dried cherries and toasted coconut to it… came out amazing

  3. Judith says:

    Great recipe! I made these glutten free with 1/2 Bob’s Red Mill All-Purpose Glutten Free flour and 1/2 Oat flour, I used 1 1/4 cup brown sugar, and 3/4 tsp coarse sea salt, and added a dash of cinnamon. For the chocolate, I used what I had on hand, about 8 oz of semi-sweet Ghiradelli choc-chips and 1 bar (1.67 oz) Trader Joe’s dark chocolate chopped in roughly 1/4 in. chunks. They are delicious! Only difference from regular flour is they are slightly more crumbly. Will make these again!!!

  4. Lara says:

    Is the coconut oil melted??

  5. Sarah B says:

    Thanks for this recipe! My 2 yo DD started reacting to all dairy so we just started casein free with her. We adore coconut oil and I can’t wait to try these this afternoon! :D

    • Sarah B says:

      P.S. I pray in the shopping aisles, too. So many times I’ve found something I know the Lord had waiting there just for me to find. ;)

  6. […] found this recipe, and tweaked it to make it allergen […]

  7. Amy says:

    Thank you for this post! I have changed just a few things to make it allergy free (at least free of the Top 8 allergens and Gluten Free)–coconut oil is one of the few oils I can have, so I appreciate the recipe!

    I have blogged the allergen-free/GF on my blog and linked back to you for the original. Thanks again!

  8. Erika says:

    I stumbled across your website… And this is Seriously THE BEST Chocolate Chip recipe out there! No joke, because every week I cook the finance’ a new cookie recipe to find the winner and this is IT.

    And no, I did not melt the Coconut Oil for cookies, turns out so smooth…
    I have been trying to imitate the best bakery/store bought cookies and these def take the cake! Thank you so much for sharing!!!!

    I love me some coconut oil! just bought it for the first time ever and am SOOOO done with butter and canola oil! My brother’s gf cooks with it all the time and her deserts always have the most amazing fluffyness & sweetest taste, Im so glad it has finally become a popular item and you can find the 54oz dirt cheap at for $15 (free shipping)! or at Costco for $21

  9. […] make more. Serve with a big coconutty, chocolatey smile!NotesSource: The Cooking Actress who used Cheeky Kitchen's recipeI only changed the vanilla amount. Then I just swapped out the types of chocolate. Then added […]

  10. brian says:

    these look yummy but they are not healthy…
    if you want to make them healthy substitute coconut palm sugar for the brown sugar or use honey and add a tiny bit more flour, a non gluten substitute for the flour would be better too or at least whole wheat flour, and get cacao nibs instead of chocolate chips, even get cacao beans and crush them

  11. Shanin says:

    I added walnuts and almond extract for an even richer cookie experience. Great recipe!

    • *I am often to blogging and i really appreciate your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.

  12. Anna says:


    I just made these with just two substitutions and they turned out AMAZING! I substituted oatmeal flour for white flour (just pulverize some oatmeal in a food processor until it’s flour-like in texture) and I used a roughly chopped 6 oz. dark chocolate bar and an 8 oz. bag of peanut butter chips because that is what I had on hand.

    This is my first time baking with coconut oil and I don’t think I’ll ever go back to butter! The texture of these is so creamy and moist, they are the quintessential soft cookie. I can’t wait until my husband gets home to see if he can taste anything “healthy” about these cookies!

    • *This is the right blog for anyone who wants to find out about this topic. You realize so much its almost hard to argue with you (not that I actually would want…HaHa). You definitely put a new spin on a topic thats been written about for years. Great stuff, just great!

  13. Katie says:

    AWESOME! I had bought coconut oil for a three day cleanse with these smoothies and didn’t know how to use the rest of it up. These turned out so good! Love how you add 2 cups of chocolate chips!

  14. Carmen says:

    Good start. I used Jarrow’s Organic Unrefined Extra-Virgin Coconut oil. I only wish it would say somewhere if it should be melted or solid. I also used only 1 C regular flour, and subbed the rest for 1/2 C oatmeal and 1/4 C cocoa powder, and they turned out plenty sweet with “only” 1 C brown sugar. Thanks so much for sharing this recipe. Might I add, the only reason for my subbing is I didn’t quite have enough of the required ingredients, and had to improvise.

  15. kelly says:

    May I just say that I get stuck on recipes. For the past 12 years every time I wanted to make cookies, I’d make an old stand-by -chocolate chip oatmeal. But then….I found your coconut infused chocolate chip cookies and they made me go crazy. The good kind of crazy. Crazy for more coconut chocolate chip cookies!

  16. Kristina says:

    I made these yesterday for my 2 yr old who has a milk protein allergy. He also is allergic to eggs so I used ener-g egg replacer in place of the eggs. These we soooo good and chewy. He cannot get enough of them and neither can I haha. I used enjoy life chocolate chips but only had half a bag but they still turned out nice and chocolaty. I also added 1/4 cup shredded coconut and 1 tsp of honey. I will definitely be making these all the time. Thanks for the great recipe and making my son happy!

  17. Stacey says:

    Call me crazy, but I think these cookies have way too much sugar in them. They have almost as much sugar in them as they do flour! Maybe next time I will cut the amount of sugar in half and see if that decreases the overwhelming sweetness.

  18. Lindsay Eckert says:

    I tried these today, but with gluten free flour and they were a disaster! The dough tasted good, but the cookies wouldn’t even come off the cookie sheet without crumbling:(.

  19. Courtni McMillin says:

    This is a wonderful recipe! I have a daughter with a milk allergy and these are the best cookies we have found that are dairy free! We made cookie bars and they are yummy!

  20. […] Got it from […]

  21. Brenda says:

    Awesome Recipe!

    I am trying to incorporate coconut oil into more of my cooking these days as I know it’s one of the healthiest oils out there. I tried your recipe tonight and have to tell you how good it is. I only changed one thing. I added 1 tablespoon of soy lecithin instead of one of the eggs and they stayed together very well. Well done!

    • Manda Mona says:

      *Spot on with this write-up, I truly think this website needs much more consideration. I’ll probably be again to read much more, thanks for that info.

  22. Rachel says:

    Made these lovely cookies and they are instant favorites! Loved the slight coconut flavor. Had to hide a couple away and was amazed at how soft and fresh the we’re even a couple of days later. Thanks for sharing :)

  23. Chimere says:

    A M A Z I N G!!!! I love baking and this was my get time making cookies with no butter. My family loves them! I used King Arthur white wheat flour and dark chocolate chips. My new go to recipe :-)

  24. […] probably seen other bloggers make coconut oil chocolate chip cookies before.  Jenny and Brooke have made them.  (I know I can trust their cookie […]

  25. […] saw Jenny and Brooke post their recipes for coconut oil chocolate chippers.  I know I can trust their cookie […]

  26. Stephanie says:

    Just made some of these this morning. This is my new go-to recipe! My daughter absolutely loves them. I did make smaller cookies, so I decreased the temperature to 375 for 11 minutes and they turned out perfect. Thank you for sharing this recipe!

  27. […] Dad and got to take a shower, I made some chocolate chip cookies. I used a recipe from this link: Chocolate Chip Cookies. The only thing I changed was using whole wheat flour. They’re really good just a little […]

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