Coconut Oil Chocolate Chip Cookies

1. Line a few sheet pans with Silpat mats. If you don’t have Silpat mats, you can line with parchment paper, but your baking time will vary. Watch the bottoms of your cookies on parchment.

2. In the bowl of a stand mixer, with the paddle attachment, cream together your coconut oil, brown sugar, vanilla sugar, egg and vanilla extract. You want the mixture to lighten a bit and become fluffy. This will take about 3-4 minutes on medium high.

3. Stop mixer and scrape down the sides and bottom of your bowl. Next, add your flour, cornstarch, baking soda, and sea salt and mix together on medium low speed until just combined. Do not over mix.

4. Finally, add your chocolate chips and mix together again until just combined.

5. Using a 1 1/2″ cookie (ice cream) scoop (or a tablespoon), spoon dough into balls and place onto your Silpat lined baking sheets about 2″ apart. Place baking sheets into the fridge and allow to chill for 2 hours. Yes, this is a must. It makes sure your coconut oil solidifies and keeps your cookies from spreading out too flat.

6. When you’re ready to bake, preheat oven to 350°F and place sheet pans in the center of your oven. Bake, turning once to ensure even browning, for about 12-13 minutes or until cookies have puffed, spread out a little and are golden brown around the edges. The middles may seem a little under-cooked, and that’s OK. Remove pans from oven. Allow cookies to rest on the pan 5-10 minutes before removing them and allowing them to cool on a wire rack. Enjoy!

Notes:
1. Makes about 2 dozen cookies.
2. Cookies will keep in an airtight container in the fridge for up to a week or at room temperature for up to 5 days.
3. Recipe slightly adapted from GimmieSomeOven.com.