Is there anything better than a batch of freshly baked chocolate chip cookies, still slightly warm from the oven? No, I don't think so. I mean, just look at that swirl of melted chocolate and shower of flaky sea salt!
These cookies are special for a few reasons: Coconut oil is used instead of butter, whole-wheat pastry flour is swapped in for all-purpose flour, and brown sugar stands in for regular cane sugar. These three key ingredient substitutes result in slightly nutty, caramelized cookies with crispy edges and chewy centers (aka cookie perfection). The author also uses a chopped 72% dark chocolate bar instead of chocolate chips, which gives the cookies those beautiful thick ribbons of melted chocolate throughout.
Once the cookies come out of the oven, generously sprinkle some flaky sea salt on top and let them cool a bit (this is always the hardest part, right?) before diving in. I have a pretty good feeling this is going to be your new favorite chocolate chip cookie recipe.
→ Get the Recipe: Coconut Oil Chocolate Chip Cookies from Ambitious Kitchen