Ultimately soft and loaded with a double-whammy of chocolate, you would never guess that these irresistible double chocolate chip cookies use coconut oil and are completely BUTTER-FREE!
Prep Time 1hour
Cook Time 10minutes
Total Time 1hour10minutes
Servings 15large cookies
1cupcoconut sugaror brown sugar
1/3cupunsweetened cocoa powder
1-1/4cupswhite whole wheat flour
3/4cupsemisweet chocolate chips
Place coconut oil and sugar in a large bowl and beat with an electric mixer until completely smooth and creamy, about 2 minutes. Beat in egg, milk, and vanilla until smooth.
Add cocoa, flour, baking soda, cornstarch, and salt to mixture and beat until a dough forms. Mix in chocolate chips. Wrap dough in plastic wrap and refrigerate 1 hour until completely solid and chilled.
Remove dough from refrigerator and use your hands to smush and roll the the dough into 2-in balls. Place balls 2-in apart on parchment paper-lined baking sheets.
Bake cookies at 350F 10-12 minutes or until edges are set (middles will still be soft) Cool cookies 10 minutes on baking sheet and then transfer to a wire cooling rack to cool completely. Enjoy!