Coconut Oil Chocolate Chip Cookies
- 1/2 cup coconut oil not melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
Slowly add in the dry ingredients to the wet in two parts.
Fold in chocolate chips.
Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out) Place in the oven and bake for 10-12 minutes.
Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.