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.