Coconut oil chocolate chip cookies

Oh, these cookies are so good! I have been wanting to make chocolate chip cookies with coconut oil for months now, and I finally found a good recipe for them on Pinterest. These cookies had a great flavor and turned out perfectly. I love the subtle flavor that the coconut oil adds-that alone is worth using coconut oil over butter! The directions call for refrigerating the dough prior to baking, which is definitely a must when using coconut oil-I know, because I had a huge fail the first time I tried to make cookies with the oil and didn't refrigerate it! These were easy to make and my whole family loved them. 

The original recipe is linked below and has a wealth of information on baking with coconut oil, uses for  the oil, etc. 

Coconut oil chocolate chip cookies

Original recipe here

1/2 cup virgin coconut oil, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1 1/2 tsp. vanilla extract/powder (I used extract)

1 1/3 cup all-purpose flour (plus more if needed)

2 Tbsp corn starch (original recipe says this is a key ingredient)

1 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

Cream together softened coconut oil (it should have a consistency of softened butter), sugars, eggs, and vanilla extract with your mixer until light and fluffy (5 minutes).

Add flour, corn starch, baking soda, and salt and mix in until just combined. If the dough seems to be thin and oily, add 1-2 more Tbsp of flour (I did not have to do this). Fold in chocolate chips by hand.

Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours, or overnight (I chilled them for 2 hours and it was plenty of time). 

Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (I used parchment paper. The original recipes says that when using coconut oil unlined sheets always resulted in too dark cookie bottoms for her). 

Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked.

Cool cookies on the baking sheet for about 10 minutes. Store airtight.

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