Coconut Oil Chocolate Chip Cookies
Preheat oven to 180 C°. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout
Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
Slowly add in the dry ingredients to the wet in two parts.
Fold in chocolate chips.
Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out) Place in the oven and bake for 10-12 minutes.
Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.
- 120ml Coco House coconut oil not melted
- 120gr Coco House coconut sugar
- 60gr granulated sugar
- 1 large egg
- 10ml vanilla extract
- 360gr all purpose flour
- 5gr baking soda
- pinch of salt
- 120gr semi-sweet chocolate chips