Preheat the oven to 375 degrees F (190 degrees C).

Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.

Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.

Drop dough by the tablespoon onto ungreased baking sheets.

Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.

Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.