Best Chocolate Chip Cookies
Over the years I have come across many chocolate chip cookie recipes. I was excited to give this one a try and the results were simply incredible. My entire family agreed, this is hands down our favorite chocolate chip cookie. I have made them so many times and the sentiment hasn't changed. It is the perfect combination of soft on the inside and crisp on the outside. I hope your quest for the perfect cookie ends here! I promise you these little babies will not disappoint. While this is a paleo recipe, I am pretty confident that you can serve these to any guests and most will not be able to tell the difference.
Ingredients:
- 2 1/4 cups blanched almond flour
- 3/4 cup tapioca or arrowroot flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup grass fed butter or palm oil shortening, at room temperature
- 1/2 cup maple sugar
- 1/4 cup coconut sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups chocolate chips
Instructions:
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, combine the almond flour, tapioca flour, baking soda and salt.
- In a separate large bowl using an electric mixer, combine the butter and sugars on low speed until smooth. Beat in the egg and yolk, on low speed, then add in the vanilla and beat on low until smooth.
- Stir the dry mixture into the wet to combine. Then fold in the chocolate chips.
- Chill the dough for 15-20 minutes.
- Scoop the cookie dough onto a prepared baking sheet. Press down lightly on each ball of dough, they will still spread in the oven.
- Bake in the oven for 12-14 minutes until golden brown. Allow the cookies to cool on the baking sheet for 5-7 minutes, then carefully transfer to wire racks to cool completely.
- Serve and Enjoy!
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