Best-Ever Thick and Chewy Coconut Oil Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Chocolate chips, semisweet
  • 2 tsp Cornstarch
  • 1 1/3 cups Flour
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 1 tbsp Milk

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 cup coconut oil
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1-1/3 cups flour
• 3/4 cup semisweet chocolate chips
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1/2 cup coconut oil, softened (not melted)
• 3/4 cup coconut sugar (or brown sugar)
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1-1/3 cups white whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Directions

• Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in egg, milk, and vanilla until creamy.
• In a large bowl, combine flour, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in chocolate chips.
• Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)
• Shape chilled dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.