Coconut Oil Dark Chocolate Chip Cookies

1 cup all purpose flour

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 cup + 2 Tbsp coconut oil, at room temperature

1/2 cup packed brown sugar

1/4 cup sugar

1/2 tsp vanilla extract

1 large egg

1 cup dark chocolate chips (1 used 1/2 cup)

Preheat your oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine the flour, baking soda, and salt stirring to combine.

In a Kitchen Aid or medium bowl with an electric mixer cream the coconut oil, brown sugar, granulated sugar, and vanilla extract until light and a smooth texture about 2-3 minutes.

Add the egg and mix well until light and fluffy. In two additions add in the flour mixture to the wet ingredients, mixing only until the flour is incorporated.

Fold in the chocolate chips. (I used Ghirardelli chocolate chips which were huge, next time I would chop them into smaller pieces. Melissa used Nestle which look like regular sized chips.)

Drop the dough onto the prepared baking sheet using a medium scoop or rounded Tablespoonfuls. Space well, the dough spreads a lot.

Bake for about 8-12 minutes until the cookies are set and they are just starting to brown.

Let cool on the baking sheet for 3-5 minutes and then transfer to a cooling rack to finish cooling completely.

This recipe makes about 1 1/2 dozen cookies.

I made 1 dozen cookies and then used my cast Iron Cookie Skillet to make a large cookie (baked about 15-20 minutes) to give as a teacher appreciation gift. It was all I could do not to add a big ol' scoop of ice cream and devour it while it was nice and warm.

I had to laugh at my son. He took a bite then said these are different than you usually make what kind of chocolate did you use? Then he left, a few minutes later came back an took another one, then another one. After 4 I had to cut him off and hide them if I wanted to get any! Crazy kid :)