Recipe in progress: the first time I made these, they were pretty good. The centers were crunchy like a Chips Ahoy cookie should be, but they had lattice edges. I figured that was due to too much coconut oil, so I decreased it. I tried another recipe with cornstarch, but that turned out to make the cookie soft which is the opposite effect I was going for. I feel good about the recipe below, I just haven’t tried it yet.

Other ideas

I saw another recipe for crunchy cookies that used corn syrup. The idea was that it added moisture without adding water. If this recipe isn’t good, I might try using brown rice syrup in place of the water. Other recipes called for egg yolk instead of egg white. However, I think the egg white provided the open texture I was looking for, plus it is somewhat listed in the ingredient list.

Chips Ahoy ingredients

The following is the ingredient list of Chips Ahoy cookies:

• Flour
• Chocolate chips
• Sugar
• Oil
• High fructose corn syrup
• Baking soda
• Salt
• Whey (substitute for egg whites)

Chips ahoy copycat cookies

Yield: 4 cookies

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

A tasty homemade version of a storebought classic.

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Ingredients

• 1 Tbsp. brown sugar, packed
• 1 Tbsp. granulated sugar
• 1 Tbsp. coconut oil
• 1/16 tsp. vanilla extract
• 1/8 (4.2g) egg white
• 1/4 cup (31.3g) all-purpose flour
• 1/16 tsp. baking soda
• 1/8 tsp. salt
• 1/4 tsp. water, warm
• 1 Tbsp. + 1 tsp. mini chocolate chips

Instructions

1. Mix sugars with coconut oil until creamy.
2. Add the vanilla and egg white and beat until pale and fluffy.
3. Fold in dry ingredients, adding water halfway through.
4. Separate dough into 4 balls. Roll each into a ball, then press tops flat.
5. Bake at 350°F for 12-13 minutes until edges are golden and centers are firm.
6. Allow to fully cool before serving.