Chocolate Chip Cookies

If you know me, you know I have a major sweet tooth. My typical go-to craving is a delicious cookie—I have so many cookie recipes to share with all of you. However, this one has a bit of a twist; Instead of regular white and brown sugar, I'm using Sucanat - a natural cane sugar that is made by extracting the juice from sugar cane and then beating it with paddles to form granules. It's easier on your body, contains less sucrose and more nutrients than regular sugar, doesn't take as much to provide flavor, and comes with a built-in caramel-y molasses taste.

I can tell you that the Sucanat creates the perfect indulgent moment for these cookies. Nothing is sacrificed with this substitution. However, that doesn't make these cookies healthy - it's still sugar. Don't go eating the entire sheet pan in one serving. Or do, I won't tell anyone.

Ingredients

  • 1¾ cups (8¾ ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • ⅔ cup plus ½ cup (6⅔ ounces) Sucanat
  • 1 large egg plus 1 large yolk
  • 1 tablespoon vanilla extract
  • 3 ounces bittersweet chocolate, chopped
  • 2 ounces semisweet chocolate, chopped

Make The Cookies

  1. Combine flour, baking powder, baking soda, and salt in medium bowl. Using stand mixer fitted with paddle, beat butter and Sucanat together on medium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk and vanilla and mix until combined, about 1 minute. Reduce speed to low, add flour mixture, and mix until combined, about 1 minute, scraping down bowl as needed. Add chocolate and mix until combined, about 30 seconds. Give dough final stir by hand.
  2. Cover bowl with plastic wrap and let rest at room temperature for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  3. Working with scant 3 tablespoons of dough at a time, roll into balls and space 2 inches apart on prepared sheets.
  4. Bake cookies, 1 sheet at a time, until light golden brown and edges have begun to set but centers are still soft, 12 to 15 minutes, rotating sheet halfway through baking. Sprinkle the cookies with a little flakey salt as soon as they come out of the oven and then let them cool completely on sheet.
  5. Serve.

The original recipe specifically says not to brown the butter, but I've tried it both ways and the results seem quite similar to me. I do think browning the better gives it a bit deeper flavor, but do what your heart tells you.

The OG also only calls for bittersweet chocolate. I personally like mixing bittersweet with semisweet - I have an intense sweet tooth. However, you can definitly play with chocolates here. Maybe even add some white chocolate or peanut butter chips? Just make sure to stick with the same weight measurements when you play.