Chocolate Sugar Cookies

A classic sugar cookie, but chocolate. Made with Florida Crystals® Regenerative Organic Raw Cane Sugar and Florida Crystals® Regenerative Organic Light Brown Sugar, oat flour, and dutch-process cocoa, these cookies are an undeniably chewy and chocolatey dessert.

Prep Time

30 minutes

Bake Time

10 minutes

Yields

25 cookies

Meet the Chef: Buttermilk by Sam

Sam is the recipe developer and food photographer behind buttermilk, a blog for innovative desserts. She bakes twists on trendy favorites and childhood nostalgic sweets. She is known for getting creative with chocolate babka and for baking in rainbows.

Ingredients


  • ⅓ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ¾ cup butter, unsalted and softened
  • 1 ¼ cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1 ⅔ cup oat flour
  • ⅓ cup plus ¼ cup dutch process cocoa
  • 1 teaspoon baking soda

Instructions

Step 1

Preheat oven to 350F. Line two cookie sheets with parchment paper.

Step 2

Pour the Florida Crystals® Regenerative Organic Raw Cane Sugar into a small bowl and set aside.

Step 3

In the bowl of a stand-mixer or using a large bowl and a hand mixer, beat the butter, Florida Crystals® Regenerative Organic Light Brown Sugar, salt and vanilla together for 5-7 minutes until very light and fluffy.

Step 4

Add the egg and yolks and beat for another 2-3 minutes.

Step 5

In a bowl, whisk together the oat flour, cocoa, and baking soda.

Step 6

Add the dry ingredients to the wet ingredients and beat until combined.

Step 7

Drop the cookie dough into 1½ tablespoon balls on the parchment paper, leaving generous amounts of space between them as the cookies will spread.

Step 8

Dip the dough mounds in the Florida Crystals® Regenerative Organic Raw Cane Sugar, rolling gently to cover the dough in sugar. Return dough to cookie sheet.

Step 9

Bake for exactly 10 minutes.

Chef's Tip

Store in an air-tight container to avoid the cookies drying out and losing their chewiness.

Use a 1½ tablespoon (¾ oz) ice cream scoop to portion the cookie dough equally.

For a darker look and deeper taste, substitute the ¼ cup of the dutch process cocoa with black cocoa.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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