Ingredients

½ C Butter (room temp)

½ C Coconut Sugar

½ C Brown Sugar

1 tsp Pure Vanilla Extract

1 Large Egg

½ tsp Sea Salt

½ tsp Baking Soda

1 ½ C Unbleached All-Purpose Flour

1 C Dark Chocolate Chips (good quality 60% or higher)

Directions

Preheat oven to 375˚.

In large mixing bowl, cream butter on medium speed.

Add coconut sugar, brown sugar, vanilla and egg. Mix thoroughly.

In a separate bowl, sift together the salt, baking soda, cornstarch and flour.

Slowly mix the dry ingredients into the wet ingredients.

Fold in chocolate chips until mixed through. (I like to reserve a few to hand place on top of each cookie before baking.)

Using a spoon or a small ice cream scoop, place balled dough about 2 inches apart on an ungreased cookie sheet.

Bake at 375˚ for 8-10 minutes. Cookies should look slightly underbaked when you take them out.

Let cool on racks and repeat with the remaining dough.

Store in an air tight container for up to 5 days. (Cookies also freeze very well.)