Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar
  • 1/4 cup (50g) granulated cane sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) dark chocolate chips (70% cocoa)
  • 3 oz (85g) dark chocolate, melted
  • 2 tbsp (15g) orange sanding sugar

Instructions:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until combined.
  3. Beat the softened unsalted butter with the coconut sugar and cane sugar using a mixer until the mixture is pale and fluffy, approximately 2-3 minutes.
  4. Add the egg and vanilla extract, beating on medium speed until the batter is smooth.
  5. Gradually stir in the flour mixture using a spatula, then fold in the dark chocolate chips.
  6. Cover the bowl and chill the dough in the refrigerator for 30 minutes.
  7. Scoop approximately 1.5 tbsp (20g) of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 9-11 minutes, or until the edges are set and mahogany-colored, while the centers remain slightly underbaked.
  9. Allow cookies to cool completely on a wire rack before decorating with melted dark chocolate and orange sanding sugar.