Step 1

Preheat oven to 350 degrees.

Step 2

Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.

Step 3

Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.

Step 4

Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.

Step 5

Slowly add in the dry ingredients to the wet in two parts.

Step 6

Fold in chocolate chips.

Step 7

Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out)

Step 8

Place in the oven and bake for 10-12 minutes.

Step 9

Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Step 10

Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.