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Ingredients
| 2 cups | All-purpose flour |
| 1/2 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1/2 cup | Coconut oil, melted* |
| 1 1/4 cups | Light brown sugar, packed |
| 2 teaspoons | Vanilla extract |
| 2 | Eggs, room temperature |
| 1 tablespoon | Water |
| 10 oz (1 3/4 cups) | Ghirardelli 52% Cacao Non Dairy Chocolate Chips |
*Coconut oil can be replaced with 1/2 cup unsalted butter, melted
Directions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, stir together flour, baking soda, and salt.
- In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, and water until well combined.
- Add the dry ingredients to the wet ingredients and stir to incorporate. Once dough forms, mix in chocolate chips until evenly distributed.
- Chill dough in refrigerator for 30 minutes.
- Scoop heaping tablespoon sized mounds of cookie dough onto baking sheet, leaving 2" inches between each cookie.
- Bake for 9-11 minutes, or until the edges of the cookies are golden brown.
- Cool cookies on the baking sheet for 15 minutes before transferring to a cooling rack.
