These chewy chocolate chip cookies with less sugar taste every bit as amazing as the full sugar version. Dense, chewy centers with crisp edges!
- 1 and 3/4 cups (218g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tablespoons (145g) unsalted butter, softened to room temperature
- 2/3 cup + 1/2 cup (216g or 1 cup + 2.6 Tbsp) sucanat*
- 1 large egg + 1 large egg yolk, at room temperature
- 1 Tablespoon (15ml) pure vanilla extract (yes, Tbsp!)
- 5 ounces (140g) bittersweet chocolate, chopped
- Whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the sucanat and beat on medium high speed for 3 full minutes. Stop and scrape down the sides as needed. Beat in the egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be gold in color, sticky, and thick. Fold in the chopped chocolate. Cover tightly and chill in the refrigerator for at least 1 hour and up to 3 days.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 2 Tablespoons of dough each.
- Bake the cookies for 11-14 minutes, or until very lightly browned and crisp looking on the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. I find their flavor is even better the next day.
- Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- Special Tools: Naturally Sweet Cookbook | Sucanat | KitchenAid Stand Mixer | Flex Edge Beater | 5-qt Tilt Head Measuring Bowl | Silpat Baking Mat | Mini Bowls | Measuring Cups
- Sweetener Substitutions: Instead of sucanat, use 1 and 1/4 cups coconut sugar. Cookies will spread more and have crispier edges. Or use packed 2/3 cup + packed 1/4 cup dark brown sugar. Cookies will have a milder molasses flavor and spread more.
- Sugar Content: 15g sugar per cookie if using Wholesome! brand sucanat and Ghirardelli 60% cacao bittersweet chocolate bar.
- Check out my top 5 cookie tips before beginning. It includes how to prevent cookies from over-spreading and why room temperature makes a difference.
- Excerpted from Naturally Sweet: Bake All Your Favorites With 30% to 50% Less Sugar by America’s Test Kitchen. Reprinted with permission from author and publishing company.
Keywords: chocolate chip cookies with less sugar, chewy chocolate chip cookies