Bake
until cookie edges turn golden brown, approximately 20 minutes depending on your oven.
Coconut sugar is there for the more mild sweetening and is what creates the
crisp cookie edges (better than maple syrup in my experience).
The chocolate chips were still warm and soft and
the cookie edges were crisp, and it was extremely rich, creamy and buttery.
Bake until
the cookie edges are just turning golden brown but the middles are still quite pale, about 12 - 14 minutes.
Bake for about seven minutes on a parchment - lined baking sheet or until
the cookie edges are golden brown.