Powered by Mom shares her Chocolate Chip Cookies Recipe with Coconut Sugar
We love chocolate chip cookies in our house but the ones we seem to like the most are the ones that are soft and chewy with just a bit of crispiness to them. We like it when they stay soft even after they’ve cooled down. I’ve been using coconut sugar in our daily lives and so I thought it was time to try it out in some baking. I like coconut sugar as it has a lower glycemic index so it shouldn’t spike your blood glucose and insulin like white sugar. I also prefer the taste of coconut sugar hands down over white sugar and as such I use it in my coffee and have been for a few years. Now that said it is still a sugar so like any sugars use in moderation in your daily lives.
Only a portion of the sugar used in this recipe is coconut sugar but we’re testing the waters here, we’re eventually going to try out this recipe using all coconut sugar, once we do I’ll let you know how that goes 🙂 I hope you enjoy the recipe!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar (I substituted with coconut sugar) – if you don’t have coconut sugar use all dark brown sugar
- 1 cup packed Demerara sugar (dark brown sugar)
- 1 cup (2 sticks) unsalted butter, room temperature – I add just a bit more about a tablespoon
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract or to taste
- 2 large eggs
- 2 cups (about 12 ounces) semisweet or dark chocolate chips
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the flour and baking soda; set aside.
- In a larger bowl for an electric mixer combine the butter with the Demerara & coconut sugars with the paddle attachment. Start on low and then beat on medium speed until it is well mixed and fluffy.
- On low speed again; add the salt, vanilla, and eggs. Beat until well mixed.
- Add flour mixture; start on low and add it in ¼ - ½ cup at a time (doesn’t matter if it’s exact, just don’t add all the flour at once)
- Stir in the chocolate chips.
- Using either a non-stick baking sheet or you can use parchment paper on a baking sheet (we just used a regular non-stick baking sheet. You can drop heaping tablespoon-size balls of dough about 1 inch apart on the baking sheet.
- Bake until it’s a nice golden brown, if you want them crispier you can wait until they are darker but the cookies should remain soft in the middle.
- Baking times vary depending on your oven and size of the sheet. Our first batch took about 12-15 minutes as our cookies were quite big. After that they took about 10 minutes. It could be anywhere from 8-10 minutes again depending on the size.
- Just keep checking on the cookies, you really can’t go wrong, if it’s a golden color you’re good and if you like soft cookies you will love these.
- Remove from oven, and cool on a baking sheet 1 to 2 minutes then transfer to a wire rack, and let cool (you may have a hard time waiting for them to cool as they smell so good).
- Cookies can be stored in an airtight container for up to one week but they never last that long in our house.
- Oh so yummy!