These cookies are so chewy and chocolatey with coconut oil and two types of chocolate chips. They are my family's favorites and likely to become yours too!
12ozmilk chocolate chips, can sub dark chocolate chips for a bit less sweetness
6ozsemisweet chocolate chips
Instructions
In a large mixing bowl beat butter and coconut oil on medium for 30 seconds.
Add granulated sugar, brown sugar, and baking soda. Beat until combined.
Beat in eggs and vanilla.
Slowly beat in flour until all combined.
Stir in chocolate chips.
Spoon dough, evenly spaced and not touching, onto parchment paper lined baking sheet. I prefer smaller cookies so I use a small scoop but it's all a matter of preference.
Bake at 375 for 7-10 minutes. If using a 1-inch cookie scoop for smaller cookers, I recommend starting with 7 minutes on your first batch, check for doneness (keeping in mind they'll firm up a bit more after baking), and then use the extra time if you need it. If using a 1½-inch cookie scoop or larger, start with 9 minutes on your first batch. You can always add an extra minute or two as needed. Place cookies on a wire rack to cool.