Coconut Sugar & Dark Chocolate Chip Cookies

---

These Coconut Sugar & Dark Chocolate Chip Cookies are a delicious way to incorporate coconut sugar into your baking!  They’re lightly sweet, floury, soft-baked style cookies that shine from their combo of dark chocolate chips plus flaky sea salt on top!

They can be enjoyed either warm and melty from the oven, or once fully cooled after settling into their final soft-baked texture.  Either way, the balance of sweet and salty is super satisfying, and their slightly bready cookie base makes them a treat that appeals at any time of day 😉

Why coconut sugar?  Read more in the Ingredient Notes below!  

---

This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!

---

RECIPE NOTES:

No Chilling Needed: One reason that I love this cookie recipe is how quick and easy it is!  There is no dough chilling required, which makes the cookies so simple to whip up at any time.

Cookie Size & Batches: This recipe makes 20 medium cookies which, in my opinion, is the perfect serving size!  The size of your baking sheets will ultimately determine how many batches of cookies go into the oven, but I generally like to do about 6 cookies per baking sheet to ensure they have enough space between them.  I also like to do 1 sheet at a time, both so that I can use the middle rack of the oven, and also to have more flexibility to adjust subsequent batches if I decide I want to change anything.  Simply alternate your baking sheets for the baking and cooling process!

Don’t Overbake: Avoid the temptation to keep baking the cookies if they don’t look totally ready…They will solidify more as they cool!  It’s better to err on the side of caution and not overbake them, as they will be slightly too dry this way.  I like approximately 12 minutes, but every oven is different so check on them at 11 minutes!

Cookie Texture: These cookies provide such a different texture experience depending on if they’re enjoyed straight from the oven or after fully cooling!  If enjoyed straight from the oven (still allow them to cool for about 15 minutes), they will be super soft and melty.  If enjoyed after cooling, they will be floury and soft-baked.  They’re honestly delicious both ways, so feel free to enjoy them how you like!  Either way, don’t forget the flaky sea salt for flavor balance!

Storage: Storage is easy for these cookies: Airtight at room temperature once fully cooled.  They stay fresh for approximately 5 days!

INGREDIENT NOTES:

Wet ingredients

Unsalted Butter: Room temperature butter is the way to go for these cookies!  Feel free to cube or cut it before creaming it with the sugars to speed up the process if desired.

Coconut Sugar: Coconut sugar is one of my favorite un-refined sugars to bake with.  In these cookies, it creates a more subtle sweetness that’s perfect when I don’t want a treat that’s overly sugary and decadent.  It has a lower glycemic index than traditional sugar, so I don’t feel that typical sugar high after enjoying one!  (You’ll notice that it also creates a darker cookie dough due to its deep brown color, and that’s totally expected!)

Cane Sugar: This is my preferred/tested type of granulated sugar to use.  Using a more traditional sugar in combination with the coconut sugar is a must to ensure that the cookies are sweet enough, as well as for optimal texture!

Egg: Be sure to use an egg that has come to room temperature.  This helps it blend seamlessly into the dough.

Dry ingredients

All-Purpose Flour: All-purpose flour is my go-to neutral flour for chocolate chip cookies.  I love using an unbleached variety!  (Measuring Tip:  I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)

Baking Soda: Baking soda helps the cookies rise!

Salt: Salt is a must to help the dough develop correctly.  I used finely ground sea salt.

Ground Vanilla Bean Powder: Vanilla is a non-negotiable flavor-enhancer in chocolate chip cookies, and in this recipe I opted for ground vanilla bean powder for its potent and slightly floral flavor.  This complements these cookies wonderfully!  [While I have not tested a vanilla extract substitute, if you felt compelled to experiment: I would double the amount (2 1/2 Tsp Extract instead of 1 1/4 Tsp Powder) and beat it in with the wet ingredients after the egg instead of stirring it in with the dry ingredients.]

Dark Chocolate Chips: For these more subtly sweet cookies, dark chocolate chips felt like the natural add-in!  I used a variety that was 69% cacao.

Don’t forget the topping!

Flaky Sea Salt: This is optional of course, but to me this is essential for the best experience!  The sweet + salty combo really enhances the flavor complexity.  Note: If you plan to move the majority of cookies into storage, wait to add the salt garnish as you eat them.  This prevents it from drying out the cookies over time.

Kitchen Equipment:

• Bowls (1 Large + 1 Medium)

• Hand Mixer

• Baking Sheets

• Parchment Paper

• Cooling Rack

Servings: 20 Medium-Sized Cookies

Ingredients:

• 1 Cup Unsalted Butter, room temperature
• 1/2 Cup Coconut Sugar
• 1/2 Cup Cane Sugar
• 1 Egg, room temperature
• 2 Cups All-Purpose Flour
• 3/4 Teaspoon Baking Soda
• 1 Teaspoon Salt, I used finely ground sea salt
• 1 1/4 Teaspoons Ground Vanilla Bean Powder
• 1 1/2 Cups Dark Chocolate Chips, plus extra for topping

TOPPING

• Flaky Sea Salt, to taste

Directions:

PREP

Let the butter and egg come to room temperature

CREATE THE DOUGH

Place the room temperature butter into a large bowl (Optional: Cube or cut first for quicker mixing)

With a hand mixer on low, beat both the coconut sugar and cane sugar into the butter until creamed, escalating the mixer speed as you go if needed

Beat in the egg on low until creamy and combined, then set aside

In a second, medium bowl, stir together the flour, baking soda, salt, and vanilla powder

About 1/3 at a time, add the dry ingredients into the wet ingredients, beating them together with the hand mixer on low, alternating with gently stirring using a large spoon to prevent over-mixing and to scrape the sides of the bowl

Fold in the 1 1/2 Cups of dark chocolate chips

BAKE

Preheat the oven to 350º

Line a baking sheet with parchment paper

Roll out the first 6 dough balls (approx. 2 inches each), and lightly press 4 extra chocolate chips on top of each one

On the middle rack of the oven, bake the cookies for 11-12 minutes (They will look quite soft, but have structured edges)

While the cookies are in the oven, set up a second baking sheet for the next batch, so that you can alternate sheets for baking/cooling

Place the baking sheet on a cooling rack, and let the cookies cool/set on the sheet for about 10-15 minutes, then transition them off to finish cooling on another surface

Repeat baking/cooling process until all the dough has been used up

SERVE

Enjoy either warm and melty from the oven, or fully cooled and soft-baked, sprinkling with flaky sea salt to taste!

[See storage instructions in the Recipe Notes above!]