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.
FREE Ultimate Guide to Cookie Baking
Sign up below and get a FREE printable e-book with my best tips & tricks for baking perfect cookies every time!
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
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
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
100 comments
Oh HELLO BEAUTIFUL. These cookies look bomb!
I can’t wait to make these they look so yummy !! Thanks
Enjoy! let me know how they turn out for you!
Oh my goodness these are the best Cookies .. I don’t think I will be sharing . Lol .. oh how many calories is 1 cookie .. thanks agsin
Sorry I meant to do 5 stars I don’t know what happen
That chocolate ratio, though!
These look AMAZING. Love those melty chocolate chunks.
Wow, these cookies look absolutely fantastic!! I’ve been working on a coconut oil cookie recipe and it seems I need to try yours as well. Thank you for making me happy already from early morning! Have a good *cookie* day 🙂
Hi! How many eggs do we need for the recipe? I don’t see it in the ingredients!
Hi Julia! It is in the ingredients! 1 egg.
oh my, i think chocolate pools is more appropriate than chocolate puddles for these cookies 😍
I had to do a double take on this title since to me, ‘dank’ means something that’s damp and musty. :\ Guess I missed out on the hippie/stoner alternative use. I feel old. haha Those cookies look delicious though.
Anyone else having trouble using the print link from this site?
It works fine, very clear!
Thank you
OMG, I’m literally drooling looking at these pics. LOVE the huge chunks of chocolate!
Hi Monique! Have you ever used the Melt coconut oil sticks? I picked some up the other day and have been dying to bake something with them! These cookies look amazing!
I have actually! You could totally use those. Won’t quite be the same, but close
Hi Monique! can i sub the brown sugar for another sweetener?
Can you use regular white flour?
This looks so delicious. First I thought you meant Dark instead of Dank. haha.
Haha, ‘sometimes a cookie is what it is’. I FEEL that, cookie. I love this combination of ingredients in a cookie (heart eyes)
YUMMY! What about maple syrup instead of the brown sugar? Any thoughts?
So I think it might work with 1/2 cup of maple syrup, but I have concerned with them being softer. You can try it!
Yummmm I made these tonight and they were amazing! Just wanted to say how much I love and appreciate your posts & recipes! I look forward to them every day and every recipe (usually a cookie one haha) always turns out amazing! 🙂 thank you!
Awww thank you so much Jenny!!
OMG I literally thought you were posting a pot cookie recipe with the word ‘dank’ … haha, you may get some Google search traffic from people searching for the ‘other’ type of cookie 😉
PERFECT.
What happens if you use regular wheat flour?
They might just be a little more dense.
I love all your recipes, but man, do I ever wish you would stop saying dank
🙂
BOOOOOOOOOO. haha
I just made these (with a flax egg) and they are probably my favourite cookies I have ever made! For real. OMG just so perfect, crispy edges and gooey centre <3
OMG you made them vegan… this gives me ideas! haha
I will do it as you mention above and seriously it gives me a delicious cookie. Thanks
PUDDLES of dark chocolate?!? Sold. These look fantastic!
Thanks Annie!!
Wow, made these cookies this morning and they are incredibly delicious and incredibly easy to make. This is going to become my go-to cookie recipe when my kids are asking for something sweet. Relatively healthy, easy and yummy.
Heck yes!!!
For gf what about gf all purpose flour?
That might work, but I haven’t tried it. If anything I’d recommend chickpea flour. 🙂
We are new to your blog thanks to Bromabakery. Oh the things you two must dream up together! Food photos are my obsession. The color combinations are inspiring for all aspects of our lives…fashion and home. Can’t wait to see more!-Laurel Bledsoe
These look incredible. And I think I’m adding a new word to my vocabulary, thanks to you and Tony.
Haha right, it’s the best!
Yummy. I tried these out with regular whole wheat and aquafaba. Even with these changes, they turned out fine. Baked the dough half right after mixing and then froze the other half, which I ended up baking two days later. Noticed that the cookies in the first batch were fluffier while the second (frozen) batch spread more. I wonder why.
Btw, I love seeing pics of the end product but would really appreciate seeing more pics or descriptions of the in between stages to know if I’m getting the right texture, color, etc right. First time commenting but not the first time trying your recipes. Thanks for your dedication and creativity!!
Thanks for the comment! I will definitely try and post more photos of the how-to process — love your input!
These were Amazing! I used coconut palm sugar and 60 percent cacao bitter sweet chocolate! I rolled the dough in sea salt on one side. Thank you for the recipe!
oh my goodness, that sounds amazing!
Hi, I love your blog so much!! I tried these yesterday and they didn’t quite work for me- they spread a lot and baked really thin and, as a result, came out too crispy. Any idea what I did wrong? Still yummy but texture makes my jaw hurt a bit after one, haha! Thank you!!
What size cookie scoop did you use? They range in size and there’s no standard. I can’t tell from your photo how big the cookie is because there’s nothing else in the photo to give it scale. I’ve got the dough sitting now waiting to be scooped, so I’m just going to go with the 1.5 oz scoop, keep an eye on them, and pull them once the edges are brown since the time will be different from yours if you used a different-sized scoop.
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!
THESE COOKIES ARE SO DANK! XD RAWR! #Itshoboiskinnypenis
Making now and the dough along is AMAZE
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!!
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!
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!
Are these cookies supposed to come out chewy or crunchy?
Hi Mike! They come out pretty soft 🙂
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!
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!
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!
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 🙂
These are incredible! Such a good texture and crunch.
I’m so glad you like them!
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.
Amazing cookies. Easy to whip up. Followed the recipe exactly – the texture was crispy with a chewy inside. Wow!
Yes!! Glad you loved these!
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.
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.
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!
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.
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 🙂
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.
One of my favorite cookie recipes to bring to any occasion.
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/
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!
Very good recipe. Coconut oil is actually good for your skin and it promotes hair growth.
Absolutely! Glad you enjoyed!
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!
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 cannot stop making these cookies. They are phenomenal. Possibly my favorite cookie ever. AMAZING
One of my favs, too! Glad you love them!!