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 grown-up-feeling chocolate chip cookie — I swap out the brown sugar for coconut sugar, a commonly available sweetener that has a deep, earthy flavor and aromas of coffee, toffee and vanilla that makes these cookies taste like coffee and doughnuts in the best way. To add chew to the cookies (and stay on theme with the crunchy health food store vibes of the coconut sugar), I add puffed brown rice (look for it next to the healthy cereals), which adds its own nutty flavor. Don’t be tempted to use Rice Krispies; they dissolve into the batter and create weird holes in the finished cookie.