Chocolate Coconut Oil Cookies
1 cup + 2 tbs all-purpose flour
1/2 cup dark cocoa powder, sifted
1 tsp cornstarch
1 tsp baking soda
1/2 tsp coarse kosher sea salt
1/2 cup melted coconut oil
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
1/4 tsp espresso powder (optional)
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped semisweet or bittersweet chocolate
Preheat oven to 350į. Line a baking sheet with parchment paper or silicone baking mats. Set aside.

In a medium size mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil and sugars on medium speed for 2 min. Add egg, mix until combined.
In a small bowl mix the vanilla extract and espresso powder (if using). Add to wet ingredients, mix just until combined.
With mixing speed on low, gradually add dry ingredients, chocolate chips and chocolate chunks. Mix until combined. Let dough rest on the counter for 10 min or refrigerate for 10 min if the dough seems too hard to work with.
Using a standard size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 min. Remove and allow to cool on the sheets for 5 min before transferring to a wire rack to cool completely. Makes 2 dozen...perfect for a hostess gift or for any occasion.