Soft And Chewy Chocolate Chip Cookies With Coconut Oil

In the bowl of a stand mixer with a paddle attachment (or a large bowl using hand mixer) cream together butter, coconut oil, brown and white sugar. Add vanilla and mix until evenly distributes. Add in eggs and beat until well combined.

Add flour, baking soda and salt and mix on low speed just until combined.

Scrape the sides of the bowl and add chocolate chips. Beat on low speed until evenly distributed, but do not over mix.

On a large plate/tray, using an ice cream scoop or a cookie scoop, scoop dough onto the sheets. You’ll get between 12 and 15 scoops out of this dough. Using your palm, flatten slightly the cookies.

Cover with plastic wrap and put in the freezer for 10-20 minutes. The reason I suggest that you chill the cookies before baking is that if they are not chilled, they will spread and bake thin and flat.

Line baking sheets (you can use Silpat ) and transfer cookies , leaving enough space between them.

Bake on 375 F for 11 minutes. Edges should be set and tops of cookies should be just set or slightly undercooked.

Allow cookies to cool on the baking sheet for 5-10 minutes and enjoy!