Name: The Best Choc Chunk Cookies with Coconut Sugar
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 2 1/2 cups (350g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill; 1 tsp baking soda (make sure it’s fresh!); 1 tsp salt; 1 1/3 cup coconut sugar (225g); 1 1/2 sticks salted butter (170g), softened/room temperature NOT melted; 2 Tbsp maple syrup (32g), room temperature; 2 tsp vanilla extract; 2 large eggs, room temperature; 1 1/3 cups chopped chocolate – Use semi-sweet for simplicity, or for a more flavorful cookie use a combination of semi-sweet, dark, and milk chocolate.

The Best Choc Chunk Cookies with Coconut Sugar

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5 from 4 reviews

Author: Christine Manes
Prep Time: 15
Cook Time: 11
Total Time: 26 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Oven

Ingredients

Scale

Dry:

2 1/2 cups (350g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill

1 tsp baking soda (make sure it’s fresh!)

1 tsp salt

Wet:

1 1/3 cup coconut sugar (225g)

1 1/2 sticks salted butter (170g), softened/room temperature NOT melted

2 Tbsp maple syrup (32g), room temperature

2 tsp vanilla extract

2 large eggs, room temperature

Extra:

1 1/3 cups chopped chocolate – Use semi-sweet for simplicity, or for a more flavorful cookie use a combination of semi-sweet, dark, and milk chocolate.

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Instructions

In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, beat the coconut sugar, softened butter, vanilla extract, and maple syrup until creamy and lightened in color, about 2 minutes. Use an electric mixer. Add one egg and beat well. Add the remaining egg and beat well again. Gradually beat in the flour mixture, 1/2 cup at a time.
Fold in the chopped chocolate.
Transfer to the refrigerator and cool for 30-60 minutes, or up to 2 days if you want to prep ahead of time (make sure it’s covered well if storing for more than 30-60 mins).
Preheat the oven to 350ºF. Read through the rest of the steps to get a good idea of what you’ll be doing for the best outcome.
Roll the dough into balls, about 2 Tbsp (40g by weight) for each cookie. I used a #40 cookie scoop and did rounded scoops. Put them directly on the pan (I don’t recommend parchment paper for these). Keep the cookie dough in the refrigerator between cooking sessions, as this will take a few sessions to cook it all.
Bake 10-13 minutes. Since coconut sugar already makes the dough darker, these are just a bit harder to tell, but they should be slightly browned on the bottom edges and no longer gooey in the middle. It may be helpful to start by cooking 1 cookie first to see how it cooks for you according to your oven/altitude/etc. Better to commit to one than all!
I know it’s hard, but let the cookies cool on the baking sheet for 10-15 minutes before enjoying. It’s well worth the wait because the cookies have time to set!
Repeat for the leftover dough, or you can freeze the dough. Read through the post to see instructions for freezing the dough (and also for freezing cookies). Enjoy!
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