A Dairy-Free Indulgence!
Ingredients
350g (2 3/4 cups) organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
210g (1 cup) solid DME coconut oil, room temperature
250g (1 1/4 cups) light brown sugar
100g (1/2 cup) organic cane sugar
2 tsp pure vanilla
2 eggs plus 1 egg yolk, room temperature
340 grams (2 cups) organic chocolate chips, semi-sweet or dark
Directions
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer with a paddle attachment, beat coconut oil and sugars for about 2 minutes until well combined.
- Add the eggs, yolk, and vanilla, one at a time, beating well after each addition, scraping down the sides. On low speed, gradually beat in the flour mixture.
- Stir in the chocolate chips.
- Wrap dough in plastic wrap and refrigerate overnight*
- When ready to bake, preheat oven to 350F. Line 2 baking trays with a sheet of parchment on each.
- Bring dough to room temperature just until it is soft enough to scoop.
- Scoop the dough onto prepared baking sheets, about 1 1/2 tbsp of dough per cookie.
- Bake for 10 to 12 minutes, or until golden brown. Cookies should be slightly soft in the middle and golden around the edges.
- Cool for 2 minutes before removing to wire racks to cool completely.
- Enjoy with a glass of organic almond milk!
*The chilling stage for this recipe is crucial! Skipping this stage will cause cookies to flatten out on the tray.