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Bake, Christmas, Desserts

Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice

Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice
Leslie Grow / For The Times

For a lot of people, chocolate chip cookies are all about the chocolate. Me, I love the molasses-y flavor of the brown sugar dough that surrounds it. To play off of that flavor idea — and to create a more ... Read more

25 minutes. Makes 45 cookies.
  • 1 cup unsalted butter, at room temperature
  • 1 ¼ cups packed coconut palm sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 2 ¼ cups all-purpose flour (10⅛ ounces; see note)
  • 12 ounces roughly chopped dark chocolate or chunk-style chips, preferably 70 to 80%
  • 2 cups puffed brown rice, such as Arrowhead Mills brand

Step 1Heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Step 2In a large bowl, combine the butter, coconut sugar, granulated sugar, vanilla, baking soda and salt and beat on medium speed of a mixer until creamy, about 2 minutes (see Baker’s Note). Add the eggs one at a time, beating well between each addition, until incorporated. Add the flour and beat on low speed until almost combined, then add the chocolate and puffed rice and continue mixing until everything is evenly combined.

Step 3Using a 1-ounce ice cream scoop or 2 tablespoons, drop mounds of dough 2 inches apart onto the prepared baking sheets.

Step 4Bake, rotating the baking sheets front to back and top to bottom halfway through, until the cookies are golden brown at the edges and just set, about 10 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.

The cookies can be stored in an airtight container at room temperature for up to 3 days.
Note: When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.


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