Replacing most of the butter with coconut oil makes these dense and so chewy. Straight out of the oven, a little underdone and they are amazing! But even a couple of days later, they were soft as can be.
You know those cookies that you buy in the refrigerator section of the grocery store? The ones that come on a piece of cardboard and are square in shape? So good right? That's exactly what these cookies remind me of.
I use a small cookie scoop to drop them on the baking sheet. I have this obsession with getting my cookies all the same size and shape! Doesn't always happen, depending on where the chocolate chips are, but I think that I get pretty close. :)
Makes about 2 1/2 dozen
Coconut Oil Chocolate Chip Cookies
1/2 cup coconut oil, slightly softened
1/2 stick organic butter, room temperature
1 cup coconut sugar
1/2 cup honey
1 teaspoon pure vanilla extract
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cups dark chocolate chips
Preheat oven to 350 degrees. With a hand mixer or stand mixer, combine the oil, butter, sugar and honey. Add the egg and vanilla, mix. In a medium bowl, combine the flour, baking soda and salt and add to the wet mixture. Stir in the chocolate chips by hand. Bake at 350 for 10-12 minutes. They should be slightly underdone - do not overbake!
Let cool on baking sheet for 2 minutes before transferring to a wire rack to cool. Store in an airtight container at room temperature for up to a week.