Refined Sugar Chocolate Cookies

Refined Sugar Chocolate Cookies

Prep Time: 15 mins

Cook Time: 13 mins

Chill Time: 3 hours

Total Time:  3 hrs 28 mins

Serves: 10 cookies  

Ingredients:

-       150 g plain flour

-       ½ tsp fine sea salt

-       ½ tsp baking soda

-       115 g soft unsalted butter

-       125 g coconut sugar

-       2 tbsp unrefined golden caster sugar (see notes)

-       1 large egg

-       1 large egg yolk

-       ½ tsp pure vanilla extract

-       125 g chopped dark chocolate (or dark chocolate chips)

Instructions:

1. Place the flour, salt, and baking soda into a medium bowl and whisk together. Set aside.
2. In a separate large bowl, beat the butter, coconut sugar, and caster sugar until light, fluffy, and pale in color. An electric hand mixer works best, but a wooden spoon can also be used. Add the egg and egg yolk, mixing well until fully incorporated. Stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain. Switch to a rubber spatula and gently fold in the chocolate. Cover the bowl with foil and refrigerate for at least 3 hours, preferably overnight for best results.
4. When ready to bake, preheat the oven to 180°C (350°F) and line a baking sheet with non-stick parchment paper or a silicone mat.
5. Scoop the dough into 9–10 portions, about 2 tablespoons each, and roll into balls. Place them on the prepared baking sheet, ensuring plenty of space between each one as they will spread during baking. You may need two trays. Lightly flatten each ball into a thick disc.
6. Bake for 13–15 minutes, or until the tops look dry and the edges and bottoms are golden. The centres may still be a little gooey — they’ll firm up as they cool. Allow the cookies to rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.