Perfectly Moist and Chewy Chocolate Chip Cookies

³ Description

Most chocolate chip cookies have a lot of butter, which fills them with unhealthy fats. I've used coconut oil instead which gives them healthy fats, and a subtle coconutty flavour. Nom!

² Ingredients

•  2.25 cup Whole Wheat Flour
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tsp Baking Soda
•  12 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
•  48 serving (serving = 1 tsp) Domino Sugar Light Brown Sugar
•  1 tsp Sea Salt
•  16 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil

q Directions

1. Preheat the oven to 375
2. Sift together the dry ingredients in a large bowl (minus chocolate chips and sugar)
3. In another large bowl, add all of your wet ingredients, and your sugar, and mix with a hand blender until combined
4. Slowly add in dry ingredients until well incorporated
5. Fold in chocolate chips
6. Cover your bowl with plastic wrap and chill in the fridge for 30 mins - 48 hours (you read that right. lol. I googled: how do I make my cookies taste better, and people say that chilling your cookie dough makes a world of a difference, so do as you please! I only chilled for 30 mins because I wanted to make cookies instantly, but next time, I will try chilling it for a day or two and see what happens and how they turn out)
7. Scoop onto a lined baking sheet (I used parchment paper) and bake for 10 - 12 minutes or until lightly browned
8. Remove and let cool for a few minute before transferring to a baking rack to finish cooling

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