Coconut Oil Chocolate Chunk Cookies

For my oldest son's 6th birthday, he requested chocolate chip cookies and ice cream. And while I've made quite a few different chocolate chip cookie recipes in my day, ones with coconut oil were definitely new to me.
I still don't know why I was so curious about these cookies, but I knew they would be moist and I loved the addition of cream cheese. All in all, I think this may be my new favorite soft chocolate chip (or chunk) cookie recipe!
These cookies are incredibly soft, even days after and they have the slightest coconut taste, which in my book is perfection. And the addition of chocolate chunks instead of regular chocolate chips really seals the deal. So much chocolate! Be sure to make these if you have some coconut oil sitting in your pantry just waiting to be turned into cookies. You won't be disappointed!

Coconut Oil Chocolate Chunk Cookies
Adapted from Creme de la Crumb
1/2 cup + 1 Tbsp. coconut oil (softened, but not melted)
2 oz. cream cheese, softened
1 cup brown sugar
1/3 cup sugar
2 tsp. vanilla
1 egg
2 1/3 cup flour
2 tsp. corn starch
1/2 tsp. salt
1 tsp. baking soda
2-3 tsp. milk (or more if needed)
2/3 cup semi-sweet chocolate chunks (I got mine at Trader Joe’s. Chips can be used as well.)

1. Preheat oven to 350 degrees F and lightly grease a baking sheet or line with a silicone liner or parchment paper.
2. In a large bowl or stand mixer, mix together coconut oil, cream cheese and sugars until well combined. Add vanilla and egg and mix well.
3. In another bowl, whisk together flour, corn starch, salt and baking soda. Add dry ingredients to wet ingredients and mix until mostly incorporated. Mix in milk 1 teaspoon at a time until dough starts to stick together. The dough will be crumbly but keep mixing until it comes together. (If mixing by hand, use your fingers to form the dough faster.)
4. Stir in chocolate chocolate chunks until incorporated.
5. Using a cooking scoop, form 1 1/2-inch balls of cookie dough and place on baking sheet 2 inches apart. 
6. Bake for 10-11 minutes until 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.


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