1/2 cup coconut oil, softened (soft butter consistency) [I used refined oil, it didn't give the cookies a coconut flavor]
1 cup dark brown sugar, packed [I only had light brown sugar so I used that]
1 large egg
2 Tbs vanilla (yes, tablespoons)
1 Tbs molasses (I think mine is unsulphered medium)
1 3/4 cup flour
2 tsp corn starch
1 tsp baking soda
1/4 tsp salt (optional)
Combine coconut oil, egg, and sugar. Beat on medium high to cream until light and fluffy, 4-5 min. Add vanilla and molasses, and beat for 1-2 min. Add the flour, corn starch, baking soda, and salt, mix until combined, about 1 min. Form mounds that are 2 heaping tablespoons in size [I used my pampered chef scoop here] Place mounds on a large plate and slightly flatten. *Important to get the shape you want before chilling because it's too hard to fix them once they're cold.* Dough should make 14-16 equal size cookies. Cover with plasticwrap and refrigerate for at least 2 hours. [I did mine overnight.]
Preheat oven to 350. Line a baking sheet with a Silpat or parchment. Place cookies about 2" apart. Bake for 8-10 minutes only. Even if they look slightly undercooked. Cool on baking sheet for several minutes before moving.
Soft, chewy, rich... So so yummy!