Chocolate chip are classic, delicious, and almost everyone loves them! That’s why I like to come up with new versions every once in a while. These chocolate chip cookies are naturally sweetened with coconut sugar, ooey-gooey and full of melty chocolate chunks. If you are trying to avoid refined-sugars, this recipe is for you! I like to lightly sprinkle the tops of these with flaky sea salt. There’s nothing better than a little saltiness with your sweets. Looking for more cookie recipes? Check out some of my favorites:Gluten-Free Date + Double Chocolate Chunk CookiesOatmeal Cookies with Tahini, Dates + Chocolate ChunksThe BEST Flat & Chewy Chocolate Chip Cookies
- 1 ¾ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp sea salt
- ¾ cup butter, softened
- 1 ½ cups coconut sugar
- 2 tsp vanilla extract
- 1 large egg plus 2 egg yolks, at room temperature
- 1 ¼ cup dark chocolate chunks
- Preheat oven to 350ºF. Line 2-3 baking sheets with parchment paper.
- In a medium bowl whisk the flour, baking soda, baking powder, and salt.
- In the bowl of a standing mixer (or using a hand-mixer) beat the butter and coconut sugar until fully incorporated, about 5 minutes.
- Add the egg, yolks, and vanilla. On low speed, gradually mix in the flour mixture just until combined.
- Stir in the chocolate chunks, just until combined.
- Using a portion scoop, drop dough onto prepared baking sheets spaced about 2 inches apart.
- Bake for 9 to 10 minutes, or until golden brown. If you want flatter cookies, bang the sheet pan on the counter when you remove them from the oven.
- Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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