Coconut Oil/Butter Chocolate Chip Cookies

4 1./2 cup Flour - Gold medal all purpose flour (Spoon flour into measuring cup, then level off to measure. Do not pack flour into measuring cup)
2 tsp Salt
2 tsp Baking Soda
1 stick Butter, unsalted (1/2 cup)
1 cup "LouAna" Pure Coconut Oil
1 1/2cup packed Brown Sugar
1 1/3 cup Granulated Sugar
2 tsp Vanilla extract, imitation, alcohol
4 large Eggs, fresh, whole, raw
3 cups Chocolate, Nestle Real Semi-Sweet Chocolate Chips

Portion out your dough into 66 equal portions (5+1/2 dozen)-I use a small size Pampered Chef scoop, about 2 oz size, leveled. Making smaller or larger cookies will affect the calorie calculations. Bake until lightly browned and just set, but don't overbake or cookies will be tough.

Cream sugars and butter and coconut oil together well, then add eggs, mixing well after each one, then mix in vanilla extract. I keep my mixer running and add the salt and baking soda, then turn mixer to low and add flour, mixing just until it comes together. Fold in chocolate chips-I use my KItchenAid on low for this too- and then cover the dough and refrigerate it for about an hour. (At this point you may portion dough out and freeze to bake later) When ready to bake, preheat oven to 375 degrees F and scoop dough onto baking sheets-about a dozen cookies per sheet, space them 2 inches apart or more- and bake for 12-15 minutes. Let set on cookie sheets for no more than a minute, then transfer to cooling racks. Delicious and grandkid-approved.

Serving Size: Makes 66 cookies, 1 cookie per serving.