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Coconut Sugar Chocolate Chip Cookies
{makes 24}
2/3 cup coconut sugar
4 Medjool dates, pitted and chopped
3/4 cup salted butter, cut into chunks
1/4 cup granulated sugar
1/4 cup date syrup
2 eggs
1 tablespoon vanilla bean paste or extract
2 1/4 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups dark chocolate chips (preferably Guittard made with coconut sugar) + more for tops
flaky sea salt for sprinkling, such as fleur de sel
In a food processor, whir the coconut sugar and chopped dates until well combined. No large chunks of dates should remain, and the coconut sugar will be moistened. Set aside.
Cream butter and granulated sugar until light and fluffy. Beat in the coconut sugar, then the date syrup. Add eggs and vanilla, beating until combined, scraping down sides and bottom of bowl as needed.
Whisk flour, salt, baking powder, and baking soda in another bowl. In two additions, mix into dough on low speed. Stir in the chocolate chips.
Line a pan with parchment. Use a 2-tablespoon or #30 cookie scoop to portion dough onto the sheet. Chill for at least one hour, up to 24 hours. Preheat oven to 375. Use your fingers to break each dough ball in half, then press the halves together, torn sides up, to make a new dough ball. These "rough" edges make for a pretty baked cookie. Press a couple of chocolate chips onto each dough ball.
Place on lined cookie sheets, sprinkling either the tops or bottoms with a bit of sea salt. Bake for 11-12 minutes just until set. Remove to a wire rack to cool completely.
Enjoy warm, or the day they're made for a more traditional soft cookie texture. Store in a cookie jar for a softer, cakey texture.
