The Ultimate Coconut Sugar Chocolate Chip Cookie

Sometimes you just really want a giant, gooey, chewy chocolate chip cookie and don’t want to make a whole batch of cookie dough. The ultimate chocolate chip cookie recipe does just that! If you are craving a cookie but are on the fence about wanting to bake anything, then this is the recipe for you!

This recipe is super easy, coming together in just minutes. It’s made with melted butter so no creaming involved. And to be honest, if a recipe is made with melted butter vs softened, I’m 100% more likely to make it. The hardest part is letting the dough chill before baking. But don’t worry, it only needs to chill for 10 minutes while the oven preheats. It’s also easily adaptable, if coconut sugar isn’t your jam, simply swap it out for white or brown sugar. Don’t like walnuts? Skip ’em. You get the idea.

What’s in The Ultimate Coconut Sugar Chocolate Chip Cookie? 

• 2 ½ tablespoons unsalted butter melted
• 3 tablespoons coconut sugar or 3 Selefina “try-me” packets
• 1 egg yolk
• 6 tablespoons all-purpose flour
• ¼ teaspoon baking soda
• pinch Selefina fleur de sel or sea salt
• ¼ cup chocolate chips
• ¼ cup walnut pieces lightly toasted
• 2 tablespoons unsweetened shredded coconut

How to Make It

• In a medium bowl, whisk together the melted butter, coconut sugar and egg yolk.
• Switch to a rubber spatula and mix in the flour, baking soda and salt until almost combined.
• Add in the chocolate chips, walnuts and shredded coconut. Finish mixing until smooth.
• Scoop out the dough and roll it into a ball. Place the cookie dough on a parchment lined sheet pan and flatten slightly with your palm.
• Chill the cookie dough in the freezer for 10 minutes and preheat the oven to 375℉ (350℉ convection).
• Bake 10-12 minutes or until lightly golden brown. Let the cookie cool for 10 minutes before enjoying.