½ cup + 2 Tablespoons unsweetened cacao powder or cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup semisweet chocolate chips
Instructions
Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a mixing bowl or with a hand mixer, beat coconut oil with coconut sugar until crumbly. (about 2 minutes)
Add egg and vanilla and beat on medium-high speed until combined. (about 3 minutes)
In a medium-large bowl, combine dry ingredients. Add dry ingredients to mixing bowl and beat until dough forms, scraping sides as needed.
Gently fold in chocolate chips and stir with a large spoon.
Roll dough unto roughly 1½-inch balls with your hands and place on cookie sheet 2 inches apart.
Bake for 9-12 minutes, or until hardened, but still tender.
Save in an airtight container in room temperature for up to 5 days or freeze to save longer.
Notes
If your coconut oil is harder or softer, the baking time may need to be tweaked a bit. Just keep an eye on them and watch for when they're hard, but still a bit tender in the center.