Coconut Oil Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best
part? No cookie dough chilling required!

Servings: 2 Dozen

Author:

Prep Time
13 minutes

Cook Time
12 minutes

Total Time
25 minutes

Dessert

Instructions

1 Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper
and set aside. In a medium sized bowl whisk together the flour, cornstarch,
baking soda, and sea salt; set aside.
2 In the bowl of a standmixer fitted with the paddle attachment, or in a large
bowl using a handheld electric whisk, combine the coconut oil, both sugars, and
the vanilla extract; beat on medium-speed until light and fluffy, about 2
minutes. Add in the eggs, one at a time, beating well after each addition.
Gently fold in the flour mixture with a wooden spoon, stirring only until the
flour begins to disappear. Fold in the chocolate chips.
3 Roll 3 tablespoon sized balls of dough between your palms to form a ball (they
should be big; almost a 1/4 cup), then place on prepared sheet (make sure to
leave enough room in between each cookie for inevitable spreading). Continue
this process until all the dough has been rolled.
4 Place baking sheets in preheated oven and bake for 10-12 minutes, or until
golden at the edges but still soft in the middle.
5 Let cookies cool for 5 minutes on the sheet before transferring to a wire rack
to cool completely.