Coconut Oil Chocolate Chip Cookies

• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3/4 cups Virgin Coconut Oil, At Room Temperature
• 3/4 cups Brown Sugar, Not Packed
• 1/3 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1-1/3 cup Semi-sweet Chocolate Chips (I Used Trader Joe's Semi-sweet Chunks)

1. Preheat oven to 350u0b0F. Line 2 baking sheets with parchment paper or Silpat.
2. In a medium bowl, add flour, baking soda and salt. Mix well and set aside.
3. In a large mixing bowl, beat coconut oil until creamy. Beat in brown sugar, granulated sugar and vanilla extract until creamy. Beat in one egg at a time until incorporated. Beat in flour mixture until just combined. Fold in chocolate chips.
4. Take a round teaspoon size amount of batter and drop about 2" apart onto prepared baking sheet. Bake for 9-10 minutes, just until lightly golden on the bottom. Let cookies rest on baking sheet for 2 minutes. Then remove cookies to a cooling rack until fully cooled.
5. Store at room temperature or you can freeze them for up to 3 months.

allpurpose, baking soda, salt, ube, brown sugar, sugar, vanilla, eggs, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/coconut-oil-chocolate-chip-cookies-2/ (may not work)