I’m the first to admit I am being bold with ‘The Only’ brand.. it’s even bolder slapping this claim on a chocolate chip cookie recipe. But I promise, if you’re looking for a simple, go-to, classic chocolate chip cookie recipe that doesn’t use regular sugar, this is the one.
Why this recipe is the best:
- Coconut sugar adds a rich caramel flavor you don’t get from regular sugar
- Perfect balance of soft centers and lightly crisp edges
- Simple pantry ingredients and one bowl — no complicated steps
- Reliable results every time, with cookies that stay soft and chewy
Coconut Sugar Chocolate Chip Cookie
Prep time: 10 minutes
Bake time: 10-12 minutes
Servings: 12 cookies
INGREDIENTS
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup chocolate chips or chunks (dark works especially well)
DIRECTIONS
- Heat oven to 350°F
- Line a baking sheet with parchment.
- Mix wet ingredients
- In a bowl, whisk melted butter and coconut sugar until glossy. Whisk in egg and vanilla.
- Add dry ingredients
- Sprinkle flour, baking soda, and salt over the bowl. Stir just until combined.
- Fold in chocolate chips
- Use a spatula to make sure the chocolate chips are mixed throughout the dough.
- Scoop
- Use a measuring spoon or a 1½ tablespoon cookie to scoop portions and place 2–3 inches apart on the baking sheet.
- Bake
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked. Don’t make the mistake of letting them go too long because they don’t look “done.”
- Cool on the pan for 5 minutes, then transfer to a rack to finish cooling. (Or just eat them while they’re hot!)
NOTES
- Coconut sugar makes cookies slightly darker and softer than white sugar, this is totally normal.
- For thicker cookies, chill dough 20–30 minutes.
- Sprinkle a few flakes of flaky salt on top right after baking if you want to be fancy.
- Storage
- Room Temperature
- Store baked cookies in an airtight container at room temperature for 3–4 days. To keep them soft, place a small piece of bread in the container with the cookies.
- Refrigerator
- I don’t usually recommended putting baked cookies in the fridge, as refrigeration can dry them out. If you really need to, just store in an airtight container for up to 1 week.
- Freezing Baked Cookies
- Place cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature for about 20–30 minutes before serving.
- Freezing Cookie Dough
- This is my absolute favorite thing to do with this recipe. Scoop dough into balls and freeze directly in a freezer zip-loc gallon bag until solid. Store for up to 3 months (or longer really, what’s the worst that can happen?) Bake directly from frozen, adding 2–3 extra minutes to the baking time.
- Tip: Warm cookies in a 300°F oven for 3–4 minutes to refresh them and bring back that just-baked texture.
- Room Temperature
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