Coconut Oil Chocolate Chip Cookies

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   1. In the bowl of your stand mixer combine softened coconut oil (should have consistency of softened butter), sugars, egg, and vanilla extract. Cream these ingredients together with your mixer until light and fluffy (5 minutes).

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   2. Add flour, cornstarch, baking soda, and salt and mix them in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. Fold in chocolate chips by hand using a rubber spatula.

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   3. Divide the dough into 16 equal parts, roll them into slightly flattened balls and set them on a tray (chilled dough will be difficult to re-shape). Cover tray with plastic wrap and chill the dough balls for at least 2 hours (I usually put them in the fridge overnight).

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   4. Preheat oven to 350 F and place chilled dough balls 2 inches apart on a parchment paper or Silpat-lined baking sheet (when using coconut oil unlined baking sheets always resulted in the cookie bottoms getting too dark for me).

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   5. Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked. Remove baking sheet from oven and set on a rack.

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   6. Cool cookies on the baking sheet for about 10 minutes. Store in an airtight container or bag.

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   Adapted from averiecooks.com.

* Per serving · 4 servings · Values may vary.