- 6 T . coconut oil I use extra virgin
- 1/2 c . brown sugar
- 1/4 c . granulated sugar
- 1 large egg
- 1 tsp . vanilla extract
- 1 1/3 c . all-purpose flour
- 1 T . cornstarch
- 3/4 tsp . baking soda
- 1/4 tsp . salt
- 1 c . semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Line two cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the coconut oil and sugars until fluffy and well-combined.
- Beat in egg, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Stir in chocolate chips until just combined.
- Drop 1/2 teaspoon scoops of dough onto prepared cookie sheets.
- Bake for 4-5 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.