Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired
  • 1 cup + 2 tablespoons coconut oil, at room temperature (it should be solid but scoopable)
  • 1 cup + 2 tablespoons dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semi-sweet chocolate chips

Instruction

  • Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
  • In the bowl of a standmixer fitted with the paddle attachment, or in a large bowl using a handheld electric whisk, combine the coconut oil, both sugars, and the vanilla extract; beat on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the chocolate chips.
  • Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  • Place baking sheets in preheated oven and bake for 10-12 minutes, or until golden at the edges but still soft in the middle.
  • Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.