For fans of crisp cookies. These are made out of coconut oil instead of butter (you can't really taste the oil). They are a little tricky to time. Pull them out just when the edges start to brown, and allow to cool thoroughly, for a cookie that is crisp on the outside but still has some chew in the center. Allow them to brown all over for a crisp cookie throughout, kind of like a better version of a store-bought Chips Ahoy cookie. Can substitute chocolate chips for the white chocolate if desired.
3/4 cup of melted coconut oil (microwave about a cup of solidified coconut oil, add some if needed to get to 3/4 cup of melted)
2 large eggs
2 teaspoons vanilla
3/4 cup of white sugar
3/4 cup, firmly packed, of brown sugar
1/2 teaspoon of salt
1 teaspoon baking soda
2 1/2 cups all purpose flour
Half a bag of white chocolate chips
Preheat oven to 375. Whisk together the coconut oil, eggs, vanilla, and both sugars. Add the salt, baking soda, and flour, and work into a soft, slightly wet dough. Fold in the white chocolate chips.
Do not chill the dough, roll into balls by hand and go straight to the oven. Do not mash them, they will spread on their own. Bake on cookie sheets with parchment paper for about 9-12 minutes, watching closely. The coconut oil makes them get crisp in a hurry. Allow to cool completely.
