Step 1

In a medium bowl, whisk together both kinds of flour, the baking soda and salt.

Step 2

In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla extract for about 30 seconds.

Step 3

Slowly add in the flour mixture in two batches and mix until just incorporated (this will take a little bit of arm power). Fold in the chocolate chips.

Step 4

Transfer the bowl to the refrigerator and chill for 30 to 45 minutes, until the dough is well chilled but not so hard that you can’t scoop it. {For me, this is right around 38 to 40 minutes, but it can vary based on your fridge and even the mixing bowl you’re using.}

Step 5

Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

Step 6

Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. Sprinkle the tops lightly with some flaky sea salt if using.

Step 7

Bake for about 9 to 11 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely.