Coconut oil replaces butter in this all time classic to make this recipe Dairy Free.
Makes 4 dozen 2-inch cookies
1 ⅞ cups (225g) all-purpose flour
½ teaspoon sea salt
½ teaspoon baking soda
1 ¼ cups (248g) packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
6 tablespoons (90g) coconut oil, melted
1 bag GUITTARD Semi-Sweet Dairy Free Chocolate Baking Chips
Preheat oven to 350℉. Line baking sheets with parchment.
In a medium bowl combine flour, salt, and baking soda; set aside. In a large bowl of electric mixer beat sugar and eggs on medium speed for about 2 minutes until light. Add the vanilla then drizzle in the melted oil while mixing on low speed. Increase speed to medium and continue beating for 2 minutes. Add the dry ingredients and mix on low just until combined. Stir in chocolate chips.
Scoop rounded spoonfuls onto prepared baking sheets allowing 2 inches between mounds. Chill each sheet pan for 30 minutes prior to baking to set the coconut oil. Bake one sheet at a time for 12-14 minutes until edges are browned and crisp. Centers should still be soft. Cool on pans for 5 minutes before transferring to the rack to cool completely. Store airtight
https://www.guittard.com/in-the-kitchen/recipe-print/chewy-chocolate-chip-cookies