420 INFUSED COCONUT OIL CHOCOLATE CHIP COOKIES

Once you have finished making the cookie dough, it should be chilled to ensures that the coconut oil doesn't completely melt out of the cookies, making them spread too much and resulting in too flat and completely crispy cookies. Don't chill the coconut oil cookie dough in one big blob though. Because coconut oil turns rock-solid in the fridge, it will be impossible to shape individual cookie dough balls from the chilled dough batch. Instead, use a cookie scoop or shape cookie dough balls by and chill those

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% Daily Values based on a 2,000 calorie diet

Step 1

1.Mix together softened/melted coconut oil and sugars. Then add the egg and vanilla extract and mix in by hand or with a hand mixer.

Step 2

Add flour, cornstarch, baking soda, and salt and mix in until just combined. Fold in chocolate chips by hand

Step 3

Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Chill the cookie dough balls in the fridge for at least 2 hours (or overnight) or put them in the freezer for 20-30 minutes

Step 4

Preheat the oven to 350° F and place chilled dough balls 2 inches apart on a baking sheet lined with parchment or a silicone liner

Step 5

Bake the cookies for 13-16 minutes until the edges are just set. Centers can still look slightly uncooked

Step 6

Let the coconut oil cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool fully

Step 7

Store the cookies in an airtight. The edges will be crispier on the first day, and soften slightly over time