How do you substitute coconut oil in a chocolate chip recipe? Same amount of oil as the recipe calls butter? ?
I am trying to recreate an incredible chocolate chip cookie that I have recently tried. It had a subtle coconut flavor and it was super smooth and almost creamy. The person who made the cookies won’t share the recipe!
I’m thinking they used coconut oil. Do I substitute the same amount of coconut oil instead of butter?Related posts
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4 comments a "How do you substitute coconut oil in a chocolate chip recipe? Same amount of oil as the recipe calls butter? ?"
No less oil then butter compare with chart below.
No, use just a little less butter and just a touch of coconut oil, or the coconut flavor will be too strong.
All coconut oil may be overpowering, try half to start with.
My cookbook says to substitute 7 oz of any oil for 1 cup of butter.
depends on the coconut oil.
fragrance-wise they range from very fragrant to not at all fragrant. (the fragrance comes from leaving some of the coconut in the oil when separating it)
since you’re looking for a coconut flavor, try to use an oil with some fragrance.*
the recipe should work if you substitute the same amount of coconut oil for the butter or you can go with half butter half coconut oil (or any combo of coconut oil and butter)
*another trick, if your coconut oil is not fragrant enough, is to add some shredded coconut to the recipe (eg you can reduce the chips by a third and replace them with shredded coconut)
*fyi this site has fragrant and less fragrant food grade coconut oil:-%26-Fixed-cln-Coconut%2C-Reg/Categories
(your coconut-choc-chip cookie idea sounds delicious. i think i’ll experiment on my own version once the oven is fixed)
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