Like all cookie recipes on my site, this one comes with a story.
A delicious dank story.
For your reference, Tony and I started describing everything as dank over the past year. It’s kind of this annoyingly cute thing we do when something is really ridiculously delicious and/or beautiful. You know, like blueberry muffins. Or when the sun is out after a few days of rain. Or guacamole.
And even when we eat some really dank chocolate chip cookies.
These particular cookies were beyond exceptional. A slightly coconut flavor, with crispy, crackly edges, puddles of rich dark chocolate, the right amount of sweetness and the perfect chew. We sat down with a few before we watched new Dr. Strange movie. I don’t know what was weirder, the movie, or Tony and I saying ‘dank’ over and over again.
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A few ingredients to chat about
- Whole wheat pastry flour: Don’t use regular.
- Brown sugar: The one and only. Oh, I did try testing them with coconut sugar but found them too soft and not quite sweet enough to my liking.
- Egg: Make sure it’s at room temp! Quick tip: Run it under warm water for 1 minute.
- Coconut oil: Measure it when it’s melted but make sure it isn’t hot.
- Chocolate chunks: I purchase my favorite chocolate bar and chop it up. This is where it gets fun and you can be creative — why not try using a flavored chocolate bar?! Maybe one with coconut or almonds?
Annnd I’m just gonna say this now and put it out there: It’s not a cookie to mess with. Don’t try working in other flours and wacky ingredients. This isn’t how this cookie rolls. Mmmkay?
Sometimes a cookie is what it is. These coconut oil chocolate chip (or chunk) cookies are waiting for you.
Hope you love them! xoxo
More delicious cookie recipes you’ll love:
Healthier Flourless Monster Cookies
Pumpkin Oatmeal Chocolate Chip Cookies
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
Old Fashioned Iced Brown Butter Oatmeal Cookies
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Dank Coconut Oil Chocolate Chunk Cookies
Ingredients
- 1/3 cup melted and cooled coconut oil
- 2/3 cup packed brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (3 oz) 72% dark chocolate bar, coarsely chopped (or can use 2/3 cup your fav chocolate chips)
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl mix coconut oil, brown sugar, egg and vanilla together until well combined. It is very important that your coconut is NOT hot and that your egg is at room temperature. To bring your egg to room temp, simply place under warm running water for 1 minute.
- In a separate medium bowl, whisk whole wheat pastry flour, baking soda and salt together. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chunks.
- Use a cookie scoop to drop dough onto prepared baking sheet, placing each cooking dough ball 2 inches apart. DO NOT flatten the dough balls.
- Bake for 11-14 minutes or until edges are slightly golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Sprinkle with sea salt. Makes about 14 cookies
Subbed in 1/4 cup buckwheat flour and they were a hit with the kids.
So happy to hear that!
These were a huge hit! I made these gluten free using Bob’s Red Mill 1:1 GF Baking Flour and it worked great.
I’m so glad you love!
I cannot stop making these cookies. They are phenomenal. Possibly my favorite cookie ever. AMAZING
One of my favs, too! Glad you love them!!
Flavor was good but not the texture. came out sandy tasting and not chewy at all. Full disclosure, I made them with gluten free flour, one batch with bobs 1 to 1 gluten free flour and the other with good and gather gluten free flour blend. I also did use dark brown sugar instead of brown. Also used a mixer to mix the flour in which maybe I shouldn’t have but rather just stirred it in? Any way I put them more than 2 inches apart but they all totally connected like one piece:(. So I guess they DONT work with these flours. Cant eat beans so not sure what else to use. But still eating them as you just can’t throw out chocolate chip cookies no matter what, right?
Made a third batch just adding more of the gluten free flour but they still totally spread out into one. Does anyone have a gluten free prepared flour blend with no bean flour that works? Thanks.
Last but not least…I think I will try them 1 more time but I won’t melt the coconut oil. That could be the deal breaker…?
Well I tried the recipe 1 last time as I indicated in my post about 30 minutes ago. I made 2 changes. First I DIDN’T melt the raw coconut oil. I just left it nice and soft as it is. I also had no more eggs so made a flax egg. Thats all I changed. Results were much much better. Cookies didn’t bleed into each other, just a little spreading. They puffed up more and texture much better. Like a gourmet baked one in a specialty cookie bakery:). I’m happier now. Will give first batch to neighbors. I still think way too much coconut oil. Maybe 1/4 cup would be enough. Until next time….
Hi Jen! I do not recommend switching the flours in this recipe as the texture will be much different. These cookies use whole wheat pastry flour (not a bean flour) but if you’re looking for a gluten free cookie feel free to check out this category of all of my gluten free cookies!
I tried your dank chocolate chip cookies with coconut oil. Simply superb. So much so that my husband ate 3 and I ate the rest for lunch today. I like how they spread on the pan and are soft but not chewy. Totally yummy
Amazing! So glad you both loved them!
Very good recipe. Coconut oil is actually good for your skin and it promotes hair growth.
Absolutely! Glad you enjoyed!
These were soooo yummy! I followed your recipe exactly but mine turned out way fluffier than yours and didn’t flatten out, any tips??
Hmm so strange. Maybe next time try flattening the tops of the dough. and make sure to not pack your flour. Glad you liked them regardless!
This recipe looks and sounds so yummy. I was so pumped to try it out until I read the part about it not being a cookie to mess around with ingredients! Thanks so much for the heads up! I was planning to swap flax seeds for the egg! 🙊
But I’ve saved the recipe and look forward to trying it out once I can buy eggs… here’s hoping the Coronavirus pandemic doesn’t lock down access before I have a chance!
Try this recipe instead! These are vegan and SO delicious 🙂 https://www.ambitiouskitchen.com/healthy-oatmeal-chocolate-chip-cookies-vegan-gluten-free/
One of my favorite cookie recipes to bring to any occasion.
I love eating chocolate and this chocolate cookies make me feel hungry right now. I really want to try this in my kitchen for my relatives and friends.I hope they like this chocolate chunk cookies.
This is the best cookie recipe I have EVER used! I mean it, delicious! I didn’t have pastry flour so I substituted it for 1 cup of all-purpose flour and 2 tbs of cornflour- they came out perfectly!
This is a go to for me.
Glad that swap worked out! One of my favorite cookies too 🙂
How can I cut the amount of sugar? I double the recipe and instead of 1 cup of sugar put in 3/4 of sugar. The cookie dough becomes loose and I have to add more flour. It tastes good but poeple ask for less sugar.
I would not recommend cutting the sugar in this recipe.
Holy moly these are good!! I made them with plain whole wheat flour and a flax egg since I was baking for those with allergies and they turned out ah-mazing!! Monique, you are a baking genius!
Perfect! Glad those swaps worked out 🙂 I hope everyone loved them!
These were delicious and really easy to make! Love that I didn’t have to break out my mixer. I do recommend chilling for 15 minutes or so before baking- mine were melting into puddles on my baking sheet so I stuck them in the fridge for a bit and they turned out much better that way!
I’m glad you liked these Hilary! And yes – chilling the dough is a great tip.
Wow. These were awesome! I ran out of whole wheat pastry flour, so I used a mix of cake flour and whole wheat flour, but it still turned out delicious.
I’m glad that swap worked out for you! Perfect treat for your week.
Amazing cookies. Easy to whip up. Followed the recipe exactly – the texture was crispy with a chewy inside. Wow!
Yes!! Glad you loved these!
How can I reduce the sugar in the recipe? I have tried doing it and the dough becomes to wet
I’ve only baked them this way, so the consistency will likely change if you reduce any of the ingredients!
Thanks. What dry ingredients do you think I can add to replace some of the sugar?
I double the recipe with 3/4 of sugar instead of 1 cup. The dough is a lot softer/wet. I try to add some flour to make up for the sugar. People complain its too sweet for them.
These are incredible! Such a good texture and crunch.
I’m so glad you like them!
Can the coconut oil be substituted with something else?
You can use butter!
Hi Monique! If I use melted butter, do I use the same amount as the coconut oil? Please advise how much to substitute, thanks!
Hi Lyn! Yes, use the same amount 🙂
I make these vegan by using 1/4 cups of applesauce instead of an egg. They’re amazing! Even if you’re not vegan I would try it out, just delicious!
Awesome! Great to hear that applesauce works, too!
How do you clean the ice scoop after you use it? The underside of the part that scoops is always so hard to clean and I can never get it fully clean.
It is tricky, I just try to move it back and forth a bit!
Hello!
Do you have the macros for these?
Hi Cristina! I didn’t calculate macros for these, but have them on some of my other cookies that you can search if you’d like!
Are these cookies supposed to come out chewy or crunchy?
Hi Mike! They come out pretty soft 🙂
Hi Monique. Just baked these cookies and they’re amazing! Such an easy and delicious recipe. I live in Brazil and whole wheat pastry flour doesn’t exist here, so I used 1/2 cup all purpose and 1/2 cup whole wheat flour and it worked out great. I started following you on Instagram about a week ago and this is the first time I visit your blog. You have so many nice recipes and I’m looking forward to trying them out!
These cookies look amazing!!
I was just wondering if I can substitute whole wheat pastry flour for coconut flour? Or maybe half coconut flour half nut flour such as pecan meal or almond flour?
Hi Suzanne! I wouldn’t recommend subbing the flour as the ratios would be off. Search “paleo chocolate chunk cookies” on my site for amazing cookies with coconut + almond flour!
Holy Crap made these this week and they are delicious! I cooked one batch right away and chilled the rest of the dough. Both were outstanding but the batch from the chilled dough was extra delicious for some reason. I also just used normal chocolate chips, I’m sure any kind would work. Thanks so much for the recipe…I’ll be coming back to it!!
Making now and the dough along is AMAZE
THESE COOKIES ARE SO DANK! XD RAWR! #Itshoboiskinnypenis
These cookies look amazing! However, I’m new to baking and have a few rookie questions: What is the difference between whole wheat pastry flour vs. whole wheat white flour and whole wheat flour? Can they be substituted? Also, I’ve never used sea salt for baking but it sounds delicious – Any suggestions on a specific brand of sea salt? Thanks Monique!