Coconut Sugar Chocolate Chip Cookies with Brown Butter
Soft and chewy coconut sugar chocolate chip cookies made with brown butter and naturally sweetened with coconut sugar and maple syrup. Easy to make and full of rich chocolate chip cookie flavor.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Spatula
- Stand or Hand Mixer
- Pot
- Cookie-ice cream scoop or spoon to scoop cookies
Ingredients
- 1/2 cup butter
- 3/4 cups coconut sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 1 1/4 cups all-purpose flour
- 2 tsp cornstarch or arrowroot I used arrowroot
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pure maple syrup
- 1 cup chocolate chips
Instructions
Brown the Butter
- In a small saucepan over medium heat, melt the butter. Continue cooking while stirring until it turns golden brown and smells nutty. About 5-8 minutes. It will foam into bubbles and then the bubbles will start to dissolve. Remove from heat as soon as the foam starts to dissolve to avoid burning it and let it cool to room temperature.1/2 cup butter
TIP: Pop the browned butter in the fridge for a few minutes to cool it faster.
Mix the Wet Ingredients
- In a large bowl, whisk together the 1/2 cup butterooled brown butter and coconut sugar until smooth, about 3-5 minutes. Then, add the egg, egg yolk, vanilla, and maple syrup. Mix until creamy and well combined.1/2 cup butter, 3/4 cups coconut sugar, 1 egg + 1 egg yolk, 2 tsp vanilla, 1 tbsp pure maple syrup
Mix the Dry Ingredients
- In another bowl, stir together the flour, baking soda, arrowroot or cornstarch and salt.1 1/4 cups all-purpose flour, 2 tsp cornstarch or arrowroot, 1 tsp baking soda, ½ tsp salt
Combine
- Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms.
Fold in the Chocolate Chips
- Fold in the chocolate chips until evenly distributed throughout the dough.1 cup chocolate chips
Scoop the Cookies
- Using an ice cream or small cookie scoop, scoop small portions of dough onto a baking sheet lined with parchment paper. You can also use a spoon or tablespoon if you don't have a scoop.
Bake
- Bake at 375°F (190°C) for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for a few minutes before transferring them to a cooling rack.
Video
Notes
- Measure flour correctly: Too much flour will make cookies dry. Spoon flour into your measuring cup and level it off.
- Don’t overbake: The cookies will continue baking slightly on the hot pan after you remove them from the oven.
- Use room temperature eggs: This helps the dough mix together more evenly.
- Let the dough rest: If you have time, chilling the dough for 30 minutes can improve the flavor and texture.
Storage
- Room temperature: Store cookies in an airtight container for up to 4 days.
- Freezer: You can freeze baked cookies for up to 2 months.
- Freezing cookie dough: Scoop the dough into balls and freeze. Bake directly from frozen and add 1 to 2 extra minutes to the baking time.