Directions

1. 1

   In a large bowl or stand mixer fitted with a paddle attachment, beat together the softened coconut oil, packed brown sugar, and granulated sugar on medium-high speed for about 1 minute until combined. Add the egg and vanilla extract, and continue beating for 2 additional minutes until the mixture is light, fluffy, and pale in color.

2. 2

   In a separate small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on medium-low speed until just combined; do not overmix. Using a rubber spatula or wooden spoon, gently fold in the chocolate chips until evenly distributed throughout the dough.

3. 3

   Using a large cookie scoop (about 3 tablespoons) or two spoons, portion the dough into 12 equal balls and place them on a large plate. Cover the plate tightly with plastic wrap and refrigerate the dough balls for at least 2 hours, or until firm and chilled.

4. 4

   Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Space the chilled dough balls at least 2 inches apart on the prepared baking sheet.

5. 5

   Bake for 10 to 12 minutes, until the edges are set and light golden brown but the centers still appear slightly soft. The cookies will continue to cook slightly as they cool. Remove from the oven and allow them to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. 6

   Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 week, or freeze in a freezer-safe container for up to 3 to 4 months.