Do we need another chocolate chip cookie recipe? Maybe not. (For reference, this is my favorite CLASSIC chocolate chip cookie recipe.)
Made with both coconut sugar and chocolate chips sweetened with coconut sugar, these coconut sugar chocolate chip cookies satisfy that chocolate chip cookie craving with a new take on the classic.
Granulated sugar, brown sugar, sparkling sugar, muscovado sugar - I love them all. It'll come as no surprise that I love the taste of coconut sugar and recipes made using it. Lately, I've also been obsessed with sweet treats made with dates and date syrup. See vanilla sunflower-chia butter and coconut-sunflower energy balls.
Playing around with different sugars is fun - and might offer some health benefits, too. I'm not a doctor, nor do I play one on the internets. (Is it just me or are a lot of people playing doctor on the internets these days? I might consider it if I can choose the color of my lab coat.)
Both of the sugars - coconut and date - used here have lower glycemic indexes than granulated sugar and offer up vitamins and minerals like potassium, iron, zinc, and magnesium. Here are a couple of articles if you want to do a deep dive on coconut sugar and date syrup.
The dark chocolate chips made with coconut sugar are from Guittard. They caught my eye at the grocery store a few months ago, and I've been enjoying them ever since. Mr. E and I often toss some with a handful of pecans for a sweet snack/dessert. The chips are thin but dark and flavorful. I love them in these cookies! Because they're thin, you can really pack a lot into each cookie. Yay!
About coconut sugar
Did you know that coconut sugar doesn't taste like coconuts?!? Crazy, right? Coconut sugar is made from the sap of the coconut palm tree - not the coconuts. You'll sometimes see it labeled as "coconut palm sugar."
The sugar looks like brown sugar but has a drier and coarser texture. I learned from Shauna Sever's Real Sweet book that coconut sugar really needs to be used in recipes with lots of moisture. This is where dates and date syrup come into play in this recipe.
Sugar in typical chocolate chip cookies
Your regular chocolate chip cookie recipe will usually have a 50:50 mix of granulated sugar and brown sugar. I remember reading years ago that the "secret" to Mrs. Field's cookies is dark brown sugar. I'm not sure I buy it.
For this recipe, I swapped the brown sugar for coconut sugar. In place of the white sugar, I did a few things. I kept 1/4 cup granulated sugar, used 1/4 cup date syrup, and 4 chopped dates. The dates add the aforementioned moisture and sweetness.
How do coconut sugar chocolate chip cookies compare to regular chocolate chip cookies?
When the cookies are warm from the oven or eaten on the day they're made, they taste very similar to regular ol' chocolate chip cookies. I dare say, no one would guess that they're made with any unusual ingredients. The texture is on the soft side, and they're leaning towards puffy rather than flat.
After a night in the cookie jar, the dates really come into play. The cookies get softer and have more of a cakey texture. The flavor of the coconut sugar and dates is slightly more pronounced as well. I can taste those dark fruit flavors from the dates and the toastiness of the coconut sugar.
Let's make Coconut Sugar Chocolate Chip Cookies
First, whir chopped Medjool dates with coconut sugar.
Then, proceed like a regular cookie recipe but creaming the sugar with butter. Beat in the eggs and vanilla, then add the dry ingredients.
Stir in those coconut sugar chocolate chips.
Scoop the dough onto a cookie sheet; I used a #30 cookie scoop here - about 2 tablespoons. This will portion out exactly 24 cookie dough balls with some leftover for "testing" the raw cookie dough. In my book, this is essential.
Chill the dough balls for at least one hour up to 24.
This part is optional but makes for beautiful cookies. Use your fingers to break each dough ball in half, then press the halves together, torn sides up, to make a new dough ball. These "rough" edges make for a pretty baked cookie.
Press a couple of chocolate chips into the dough and bake.
"I read recently that salt on the bottom makes for a better taste experience, but I didn't find it was better - the cookie just needs that hit of salt either way."
You'll also want to sprinkle a bit of sea salt into the bottom or tops of the cookies. Either is fine. You can see from the photos that I sprinkled salt on the cookie sheet before placing the cookie dough balls on. Do this OR sprinkle the tops before baking. I read recently that salt on the bottom makes for a better taste experience, but I didn't find it was better - the cookie just needs that hit of salt either way.
See my note above about how the taste and texture of these cookies change a bit when stored.
Coconut Sugar Chocolate Chip Cookies
{makes 24}
2/3 cup coconut sugar
4 Medjool dates, pitted and chopped
3/4 cup salted butter, cut into chunks
1/4 cup granulated sugar
1/4 cup date syrup
2 eggs
1 tablespoon vanilla bean paste or extract
2 1/4 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups dark chocolate chips (preferably Guittard made with coconut sugar) + more for tops
flaky sea salt for sprinkling, such as fleur de sel
In a food processor, whir the coconut sugar and chopped dates until well combined. No large chunks of dates should remain and the coconut sugar will be moistened. Set aside.
Cream butter and granulated sugar until light and fluffy. Beat in the coconut sugar, then the date syrup. Add eggs and vanilla, beating until combined, scraping down sides and bottom of bowl as needed.
Whisk flour, salt, baking powder, and baking soda in another bowl. In two additions, mix into dough on low speed. Stir in the chocolate chips.
Line a pan with parchment. Use a 2-tablespoon or #30 cookie scoop to portion dough onto the sheet. Chill for at least one hour, up to 24 hours. Preheat oven to 375. Use your fingers to break each dough ball in half, then press the halves together, torn sides up, to make a new dough ball. These "rough" edges make for a pretty baked cookie. Press a couple of chocolate chips onto each dough ball.
Place on lined cookie sheets, sprinkling either the tops or bottoms with a bit of sea salt. Bake for 11-12 minutes just until set. Remove to a wire rack to cool completely.
Enjoy warm or the day they're made for a more traditional soft cookie texture. Store in a cookie jar for a softer, cakey texture.
Want to try a few more recipes featuring coconut sugar? Here ya go:
- peachy blueberry muffins
- baked pumpkin chocolate chip oatmeal
- dairy-free coconut chocolate mousse
- surprisingly scrumptious date squares
