Coconut-sugar Chocolate Chip Cookies

食材

100 g soft butter (I used salted because I like the flavour better)

1 tbsp coconut oil

110 g Sprig Coconut Sugar

60 g Castor Sugar

1 tsp Sprig Vanilla extract

1 large egg

200 g all purpose flour

1 tsp baking soda

200 g Chocolate Chunks

步驟

In a large bowl, beat the butter, coconut oil and sugars. Blend until light and fluffy.

Now add the egg and vanilla extract and beat well.

Sift in your flour and baking soda, fold in gently with a spatula. Halfway through mixing, add the Chocolate Chunks and mix till you do not see any dry ingredients.

Refrigerate the dough for 15 minutes. Meanwhile, preheat your oven to 180 C and line a baking sheet with parchment paper.

Scoop the cookies onto the tray, leave space between the cookies as they will spread. Bake for 13 minutes, until the edges of the cookies, turn light golden brown.

You can also scoop the dough out and freeze it to bake off later. The dough stays perfectly well in the freezer for up to 4-5 weeks.