There are few baked goodies that are more classic than a homemade chocolate chip cookie. Like many people, this is one of my favorite cookies and store-bought chocolate chip cookies just will not do!

I’ve spent several years trying to perfect my chocolate chip cookie recipe. I ALWAYS reduce the amount of sugar from the original recipe when I bake and I’ve found that cutting the sugar in HALF (from my original recipe) creates a nice sweetness to these cookies, without making them overly sweet (like-coating-your-teeth-with-sugar sweet). I also like to add a touch more salt and a little more vanilla (my go-to vanilla is from Costco) than my original recipe calls for.

My recipe calls for shortening and I know that’s what makes the cookie so good but over the last 5 years, I’ve started baking more with coconut oil as a great alternative to vegetable oil or Canola Oil. Given this, I was started to think about how I could substitute coconut oil for the Crisco in my chocolate chip cookie recipe without changing the texture? I knew the taste would change slightly w/ the addition of coconut oil (but that’s A-ok with me). I quickly did a couple of Google searches: 1.) to substitute coconut oil, is the amount the same? and 2.) how to bake with coconut oil?

First, I found that the amount of coconut oil can be reduced by 25% so, in a recipe calling for 1 cup of shortening, I could use 3/4 cup coconut oil.

Next, I found a site that shared tips for how to bake with coconut oil that recommended refrigerating the coconut oil (or freezing it in ice trays–but I don’t plan ahead like that) in a measuring cup to mimic the texture of shortening.

I made these two changes when substituting coconut oil for shortening over the weekend and these classic chocolate chip cookies turned out so delicious with this modern, coconutty twist! Ready to try it? Check out my recipe below and let me know what you think!

Chocolate Chip Cookies

Servings: approximately 3 dozen tablespoon sized cookies

Preheat oven: 350 degrees

Ingredients:

• 3/4 c. coconut oil (refrigerate in measuring cup for 10-15 minutes before you begin)
• 1/4 c. sugar
• 1/2 c. packed brown sugar
• 1 t. vanilla
• 2 eggs
• 2 1/4 c. flour
• 1 t. baking soda
• 1 t. (heaping) kosher salt
• 1 package (12 ounces) chocolate chips

Instructions:

• Line cookie sheets with parchment paper (prevents sticking and makes clean up a snap!)
• In a Kitchen Aid Mixer or a hand-held mixer, cream together the refrigerated coconut oil, both sugars, and the vanilla.
• Fold in 2 eggs.
• Slowly add the dry ingredients to the mixer, 1/2 c. at a time.
• By hand, stir in the chocolate chips.
• Drop the batter in tablespoon heaps on the cookie sheet.
• Bake 10-12 minutes until cookies are slightly brown on the top.