These rich, chewy double chocolate coconut oil cookies are a chocolate lover’s dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.
A lot of love went into these cookies… a lot.
I’ve been in a chocolate mood lately. I don’t know if it’s because so much of it is off limits or just because I really like chocolate. Either way, I wanted to come up with a rich, chewy and gooey recipe for double chocolate cookies that used coconut oil instead of butter.
After a complete disaster, an ok batch, and a good but not great batch, I finally had a batch of winning cookies. They checked off every box on my must-have list: thick, flavorful (without being too coconutty), crisp on the outside, chewy on the inside and loaded with chocolate.
First off, I started by combining my dry ingredients in a large mixing bowl. I used a Dutch process cocoa powder because I prefer darker, slightly more bitter cookies. Guittard is my favorite, however, Hershey’s Special Dark works well too.
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