Recipe courtesy of Samantha Seneviratne

The New Chocolate Chip Cookie

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 24 cookies
In Sri Lanka, coconut is in everything, sweet and savory alike. What else would you expect on a tropical island where big, beautiful coconuts grow on half the trees? It is tasty, nutritious, and even has magical healing properties. When I was a young, intrepid backyard-jungle explorer, I had more than a few unfortunate encounters with fire ants. I remember vividly how my grandmother’s gentle application of coconut oil to the bites always eased the pain. I’ve been using coconut oil in my baking more and more lately. I swap it for butter to add some extra richness and healthy fat. The heavenly aroma is enough to take your breath away—and it always makes me feel cared for. That’s the spirit behind these cookies. They are unique enough to be strikingly delicious and familiar enough to please the staunchest traditionalist. I hope they’ll become your family’s new go-to cookie.



  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using a wooden spoon, combine the coconut oil, brown sugar, and granulated sugar together until creamy. Stir in the vanilla and egg. Add the flour mixture to the coconut oil mixture and stir to combine. Fold in the chocolate, pistachios, and coconut.
  3. Scoop the dough in 2-tablespoon scoops and place on the prepared baking sheets, at least 2 inches apart. Sprinkle each cookie with a bit of sea salt. Bake until golden brown, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool on the sheets on racks for about 5 minutes.
  4. I think these are best eaten warm, the day they’re made. You can store them in an airtight container at room temperature for up to 2 days or in the freezer for up to a month. Make sure to let them cool completely before storing.