Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice

Time 25 minutes
Yields Makes 45 cookies
Chocolate Chunk Cookies With Coconut Sugar and Puffed Rice
(Leslie Grow / For The Times)

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


In 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.


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


Bake, 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.

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.
Make Ahead:
The cookies can be stored in an airtight container at room temperature for up to 3 days.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.