Super thick, chewy, extra rich chocolate chip cookies that require NO CHILLING TIME!
1/2 cup + 1 tablespoon coconut oil (softened, but not melted)
2 ounces cream cheese, softened
1 cup brown sugar
1/3 cup sugar
2 teaspoons vanilla
2 teaspoons milk (or more as needed)
2 1/3 cup flour
2 teaspoons corn starch
1/2 teaspoon salt
1 teaspoon baking soda
2/3 cup semi sweet chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet.
In a large bowl mix together coconut oil, cream cheese, and sugars until well blended. Add vanilla and egg and mix well.
In another bowl whisk together flour, corn starch, salt, and baking soda. Add dry ingredients to wet ingredients and mix until incorporated. The dough will be crumbly but keep mixing until it comes together. Mix in milk 1 teaspoon at a time until dough will stick together. Stir in chocolate chips.
Roll dough into 1 1/2 inch balls. Place on baking sheet 2 inches apart (they won’t spread very much). Bake for 10-11 minutes until just barely starting to brown on top. Allow to cool 5-10 minutes on the baking pan, then transfer to a cooling rack to cool completely. Serve at room temperature and store in airtight container up to 5 days.