Coconut Oil Chocolate Chip Cookies

Fool proof cookies. Can’t… stop… eating them…

Here’s what you need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2/3 cup coconut oil
  • 1 cup brown sugar (packed down, as always)
  • 1/2 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups chocolate chips

Here’s what you do:

  1. Preheat oven to 375 degrees.
  2. In small bowl, combine flour, baking soda, and sea salt.
  3. In a larger mixing bowl, beat together coconut oil, brown sugar, cane sugar, and vanilla.
  4. Beat in the eggs one at a time. Beat them well, they will thank you.
  5. Gradually add the flour mix. If you have been using a whisk, go ahead and switch to a wooden spoon. This can be an arm workout.
  6. Stir in the chocolate chips. The dough should be uniform and all blended together by the end of this step.
  7. Drop the cookies onto a baking sheet (no need for PAM). I measured mine using a tablespoon that I have that’s perfectly round.
  8. Bake the cookies for 7-10 minutes.
  10. Step 10 omitted because Amy was too full of cookies to write it.

3 thoughts on “Coconut Oil Chocolate Chip Cookies

  1. These came out amazing! I tweaked it just a little bit by subbing the vanilla for coconut extract an addin about a half cup shredded coconut and it was the exact taste I was looking for, also I added about 2 tablespoons more of flour to get a slightly stiffer dough none the less they came out perfect!

  2. Great cookies, nice texture and taste. I made them with 71% cacao chocolate chips and whole brown sugar. I loved the range of flavors and that they weren’t just really sweet.

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