Coconut Oil Chocolate Chip Cookies

These cookies are soft, cakey, chocolately and with just a whisper of coconut flavor. They are possibly my favorite chocolate chip cookie. I used coconut oil because I didn't have any butter on hand. I wasn't sure I would like it since I don't use coconut oil often but taking this risk paid off! And when they are still warm and gooey, omg, they are nirvana on your tongue!

Makes approx 4 dozen cookies.

Ingredients

2/3 cup coconut oil, melted
2 cups brown sugar
2 eggs
2 tbsp hot water
1 tablespoon instant espresso powder
2-2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup milk chocolate chips
1 cup white chocolate chips

Instructions

1. Preheat oven to 375 degrees F.
2. Mix the espresso powder and hot water in a small bowl.
3. Beat together the oil, sugar, eggs, hot water and coffee until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Add the flour mixture to the oil mixture and stir to combine.
6. Stir in the chips.
7. Using a 1-inch cookie scoop, place batter onto ungreased cookie sheet.
8. Bake for 8-9 minutes.
9. They will be slightly cracked and shiny.
10. Cool for two minutes and then move to a cooling rack. As they cool, the cookies lose the shiny look and will flatten a bit.
11. If you think they are too flat, place the batter in the fridge for 20 minutes or so.