12 Days of Vacation Cookies: Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice


For a lot of persons, chocolate chip cookies are all about the chocolate. Me, I like the molasses-y flavor of the brown sugar dough that surrounds it.

To play off of that flavor concept — and to build a additional grown-up-feeling chocolate chip cookie — I swap out the brown sugar for coconut sugar, a normally offered sweetener that has a deep, earthy flavor and aromas of coffee, toffee and vanilla that tends to make these cookies taste like coffee and doughnuts in the very best way. To add chew to the cookies (and keep on theme with the crunchy overall health meals retailer vibes of the coconut sugar), I add puffed brown rice (appear for it subsequent to the healthier cereals), which adds its personal nutty flavor. Do not be tempted to use Rice Krispies they dissolve into the batter and build weird holes in the completed cookie.

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Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice

25 minutes. Tends to make 45 cookies.

Crunchy Hippie Chocolate Chunk Cookies

Classic chocolate chip cookies get a grown-up spin with toffee-like coconut sugar and chewy puffed brown rice.

(Leslie Develop / For The Occasions)


  • 1 cup unsalted butter, at space temperature
  • 1 ¼ cups packed coconut palm sugar
  • ¼ cup granulated sugar
  • two teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • two significant eggs, at space temperature
  • two ¼ cups all-goal flour (10⅛ ounces see Baker’s Note)
  • 12 ounces roughly chopped dark chocolate or chunk-style chips, preferably 70 to 80%
  • two cups puffed brown rice, such as Arrowhead Mills brand


  1. Heat the oven to 350 degrees. Line two significant baking sheets with parchment paper.
  2. In a significant bowl, combine the butter, coconut sugar, granulated sugar, vanilla, baking soda and salt and beat on medium speed of a mixer till creamy, about two minutes (see Baker’s Note). Add the eggs one particular at a time, beating properly involving every single addition, till incorporated. Add the flour and beat on low speed till practically combined, then add the chocolate and puffed rice and continue mixing till every little thing is evenly combined.
  3. Employing a 1-ounce ice cream scoop or two tablespoons, drop mounds of dough two inches apart onto the ready baking sheets.
  4. Bake, rotating the baking sheets front to back and leading to bottom halfway by means of, till the cookies are golden brown at the edges and just set, about 10 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer to a rack to cool totally.
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Make ahead: The cookies can be stored in an airtight container at space temperature for up to three days.

Baker’s note: When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the components, resulting in dry baked goods. And if utilizing a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle right after beating the butter and sugar with each other and right after the dough is mixed to make certain the components are evenly mixed all through.