Chocolate Chip Cookies (soft. coconut oil. so good)

On an unrelated note, I tried yet another recipe for chocolate chip cookies. I tweaked it a bit and I think they’re pretty delicious. I fell in love with coconut oil during my Whole30 and so I just applied that healthy oil to baking (I’m sure the creators of Whole30 would be thrilled with that). Don’t skip the step of chilling the batter because your cookies will be puddles when you bake them. Just follow the directions and your life will go as planned.

Softest Chocolate Chip Cookies

Ingredients:

1/4 cup melted coconut oil (measure the melted oil to equal 1/4 cup)

1/4 cup butter, melted

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 cups flour

1 cup dark chocolate chips (Ghiradelli chips are the best)

1/2 cup milk chocolate chips

Derections:

Stir together the oil, butter & sugar until combined. Add the egg and vanilla and combine. Add the salt, soda, powder & flour with the chocolate chips and stir until just combined. Scoop into mounds (I use a cookie scoop) and chill for at least 3 hours. Bake on a parchment paper lined baking sheet for 7-8 minutes, until not quite done (they will set up as they cool).

ENJOY!!