Coconut Oil Double Chocolate Cookies

Gooey and chocolaty, these Coconut Oil Double Chocolate Cookies are an indulgent treat!

I pretty much only use coconut oil in my cookie and baking recipes. Occasionally, I'll use butter if I'm making a brown butter based cookie or am following or reinventing a iconic recipe (both recipes to come this summer). Coconut oil is surprisingly really buttery and adds a subtle coconut flavor. Although, if you want no coconut flavor, use a refined coconut oil. 

There are three big things to remember when baking these cookies:

1. Use the full 1 1/2 cups chocolate chips. They are essential to the gooey factor of these cookies. I like to hold back a handful of chocolate chips to dot the top of the dough balls before baking.
2. Underbake these cookies by a couple minutes. For my oven, 8 minutes is perfect. The cookies will rest on the cookie sheet for 2 minutes before moving to a cooling rack. They will set up during that time. If you overbake them, they will be extremely dry!
3. These cookies are best served warm to add to the gooey, brownie-like texture!

There is so much chocolate flavor in these cookies. A secret to use in all chocolate recipes is to add instant coffee or espresso granules. It adds to the chocolate flavor. If you don't like coffee, don't worry you can't taste any coffee flavor just intense chocolate flavor. If you don't have any instant coffee granules on hand, just go ahead and skip it. In these Coconut Oil Brownie Bites, I like to add a 1/4 teaspoon to add to make them even more rich and indulgent.

These cookies are so gooey and brownie like with a light crispy outside. White chocolate chips would be delicious in this cookie for a triple chocolate cookie. 

For a thick cookie, it is really important to shape your dough into a cylinder shape. You want the dough ball to be taller instead of wider. The cookie will puff up and may seem too thick and puffy when you remove them from the oven but they will settle and be gooey and tall. The same technique should be use for these {Perfect} Soft + Chewy Coconut Oil Chocolate Chip Cookies as well.

Coconut Oil Double Chocolate Cookies

Makes about 2 1/2 dozen
Adapted from {Perfect} Soft + Chewy Chocolate Chip Cookies

• 2 cups all purpose flour
• 1 1/2 cups chocolate chips (I used semi sweet)
• 3/4 cup light brown sugar, packed
• 3/4 cup coconut oil
• 1/2 cup plus 2 tablespoons cocoa powder
• 1/2 cup white granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons corn starch
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon instant coffee granules (optional)
• 1 egg plus 1 egg yolk

Preheat oven to 350 F and line light colored cookie sheets with parchment paper.

In a medium sized bowl, whisk together flour, cocoa powder, baking soda, cornstarch, salt, and chocolate chips. Set aside.

In a large microwave safe bowl, add coconut oil and microwave until almost melted. After removing from the microwave, stir to allow the coconut oil to melt fully. Whisk in sugars until fluffy. Next, whisk in vanilla, coffee granules, the egg and the egg yolk until combined. 

Next, add dry ingredients into the wet. Stir to combine. The dough will be thick and soft to touch. 

When ready to bake, take two tablespoons of dough and roll into a cylinder shaped ball and place on prepared cookie sheet, about 2 inches apart (Six cookies every quarter sheet pan). Press the tops down slightly to remove the bump on the top of the dough ball. Bake for 7 to 9 minutes, or until very lightly browned (it'll be hard to tell because the cookie dough is dark but the cookie should be puffed up), but still gooey in the middle. Allow to rest on cookie sheet for 2 minutes before moving to cooling rack to cool completely. Enjoy!

These cookies are best served warm!