After the chocolate, the cookie’s texture is most important. For the perfect balance of soft and chewy, it’s all about coconut oil. I learned the hard way that melting coconut oil is not the way to soften it! This is key, so pay close attention: if your coconut oil is soft at room temperature or around 70 degrees and has no hard chunks, then you should be just fine. However, if you live in Montana, where it’s much colder than that the majority of the year, you can use this technique to soften your coconut oil in order to avoid hard chunks.
And one final cherry-on-top tip: after the cookies have cooled, sprinkle a pinch of Real Salt on the top for a delicious balance of sweet and salty. Okay, now my mouth is watering!