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8 best chocolate chip cookie recipe cookies and cream
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| 8 best chocolate chip cookie recipe cookies and cream |
How To Make best chocolate chip cookies. These are 8 best chocolate chip cookie recipe cookies and cream cake recipe! No chilling required. Just ultra thick, soft, classic chocolate chip cookies! and white chocolate chip cookies.
original chocolate chip cookies are a true classic and the go-to cookie for all occasions! you’ll have soft and chewy best ever chocolate chip cookies to serve and enjoy in no time! the absolute BEST chocolate chip cookie recipe. They’re perfectly soft and chewy and buttery, loaded up with chocolate chips.
1- SLICE-AND-BAKE VANILLA WAFERS
Yield: About 40 cookies (2 per serving)
Prep
Time: 10 minutes
Time: 10 minutes
Cook
Time: 15 minutes
Time: 15 minutes
Inactive
Time: 1 to 2 hours
Time: 1 to 2 hours
These
shortbread-like cookies are delicious on their own, but part of their charm is
how they pair well with other desserts, like Cannoli Dessert Dip. And because you can keep the cookie logs in
the freezer for months, you can cut off a few slices any time you have a
hankering for a few crisp, buttery cookies. I actually have a log in my freezer
right now!
shortbread-like cookies are delicious on their own, but part of their charm is
how they pair well with other desserts, like Cannoli Dessert Dip. And because you can keep the cookie logs in
the freezer for months, you can cut off a few slices any time you have a
hankering for a few crisp, buttery cookies. I actually have a log in my freezer
right now!
½ cup (1 stick) unsalted butter,
softened
softened
½ cup granulated erythritol-based
sweetener
sweetener
1¾ cups (175g) blanched almond
flour
flour
2 tablespoons coconut flour
½ teaspoon vanilla extract
¼ teaspoon salt
SWEETENER
OPTIONS:
OPTIONS:
This recipe really relies on a bulk
granulated sweetener to achieve the right consistency.
granulated sweetener to achieve the right consistency.
1. In a large bowl, beat the butter and
sweetener with an electric mixer until lightened and fluffy, about 2 minutes.
Beat in the almond flour, coconut flour, vanilla extract, and salt until well
combined.
sweetener with an electric mixer until lightened and fluffy, about 2 minutes.
Beat in the almond flour, coconut flour, vanilla extract, and salt until well
combined.
2. Divide the dough evenly between 2 sheets of
wax paper or parchment paper and roll each portion into a log about 1½ inches in
diameter. Wrap tightly in the paper and freeze for 1 to 2 hours.
wax paper or parchment paper and roll each portion into a log about 1½ inches in
diameter. Wrap tightly in the paper and freeze for 1 to 2 hours.
3. Preheat the oven to 325°F and line 2 baking
sheets with parchment paper or silicone baking mats. Using a sharp knife, slice
the dough crosswise into ¼-inch slices. Place on the lined baking sheets,
leaving about 1 inch between wafers.
sheets with parchment paper or silicone baking mats. Using a sharp knife, slice
the dough crosswise into ¼-inch slices. Place on the lined baking sheets,
leaving about 1 inch between wafers.
4. Bake for 5 minutes, then remove from the oven
and use a flat-bottomed glass to flatten the cookies slightly. Bake for another
8 to 10 minutes, until the edges are just golden. Remove from the oven and let
cool on the pans. The cookies will still be quite soft when they come out of the
oven but will firm up as they cool.
and use a flat-bottomed glass to flatten the cookies slightly. Bake for another
8 to 10 minutes, until the edges are just golden. Remove from the oven and let
cool on the pans. The cookies will still be quite soft when they come out of the
oven but will firm up as they cool.
SERVING
SUGGESTION: Try using these cookies to
sandwich a little of the Chocolate Buttercream Frosting . Divine!
SUGGESTION: Try using these cookies to
sandwich a little of the Chocolate Buttercream Frosting . Divine!
STORAGE
INSTRUCTIONS: You can keep the unbaked logs
of dough in the freezer for 2 to 3 months. The baked cookies are best stored on
the counter for up to 5 days.
INSTRUCTIONS: You can keep the unbaked logs
of dough in the freezer for 2 to 3 months. The baked cookies are best stored on
the counter for up to 5 days.
TIP: Once the dough
has been in the freezer for more than 2 hours, it can freeze very hard. Set it
out on the counter to soften just long enough that you can slice it without
shattering it. Fifteen minutes ought to do.
has been in the freezer for more than 2 hours, it can freeze very hard. Set it
out on the counter to soften just long enough that you can slice it without
shattering it. Fifteen minutes ought to do.
 |
| SLICE-AND-BAKE VANILLA WAFERS cookies |
NUTRITIONAL INFORMATION
CALORIES: 101 | FAT: 9.3g | PROTEIN: 2.2g | CARBS: 2.5g | FIBER: 1.3g | ERYTHRITOL: 6g
 |
| SLICE-AND-BAKE VANILLA WAFERS |
2- AMARETTI
Yield: About 20 cookies (2 per serving)
Prep
Time: 15 minutes
Time: 15 minutes
Cook
Time: 22 minutes
Time: 22 minutes
Amaretti are
classic Italian almond cookies made with almond meal and egg whites. They are
slightly crispy and slightly chewy, and perfect with an espresso. This recipe is
a great way to use up leftover egg whites after making a keto custard or
pudding.
classic Italian almond cookies made with almond meal and egg whites. They are
slightly crispy and slightly chewy, and perfect with an espresso. This recipe is
a great way to use up leftover egg whites after making a keto custard or
pudding.
2 cups (165g) sliced almonds, plus extra
for garnish if desired
for garnish if desired
½ cup granulated erythritol-based
sweetener
sweetener
¼ cup powdered erythritol-based
sweetener, plus extra for dusting if desired
sweetener, plus extra for dusting if desired
4 large egg whites
½ teaspoon almond extract
Pinch of salt
SWEETENER
OPTIONS:
OPTIONS:
You really have to use a bulk sweetener
here. You can do all granulated and skip the powdered version as long as you
make sure to grind it well with the sliced almonds, but this mix of the two
sweeteners gives the cookies the best consistency.
here. You can do all granulated and skip the powdered version as long as you
make sure to grind it well with the sliced almonds, but this mix of the two
sweeteners gives the cookies the best consistency.
1. Preheat the oven to 300°F and line 2 baking
sheets with parchment paper. Lightly grease the parchment.
sheets with parchment paper. Lightly grease the parchment.
2. In a food processor, process the sliced
almonds, granulated sweetener, and powdered sweetener until the mixture
resembles coarse crumbs.
almonds, granulated sweetener, and powdered sweetener until the mixture
resembles coarse crumbs.
3. In a large bowl, use an electric mixer to
beat the egg whites with the almond extract and salt until they hold soft peaks.
Carefully fold the almond mixture into the egg whites until just
combined.
beat the egg whites with the almond extract and salt until they hold soft peaks.
Carefully fold the almond mixture into the egg whites until just
combined.
4. Use a cookie scoop or tablespoon to drop the
mixture onto the prepared baking sheets, leaving about 1 inch between them. If
desired, gently press an almond slice on top of each cookie. Bake for 22
minutes, until just brown around the edges. They will feel like jelly when poked
but will firm up as they cool.
mixture onto the prepared baking sheets, leaving about 1 inch between them. If
desired, gently press an almond slice on top of each cookie. Bake for 22
minutes, until just brown around the edges. They will feel like jelly when poked
but will firm up as they cool.
5. Remove from the oven and let cool completely
on the baking sheets. When cool, gently peel the cookies off the parchment. If
desired, dust each cookie with powdered sweetener.
on the baking sheets. When cool, gently peel the cookies off the parchment. If
desired, dust each cookie with powdered sweetener.
STORAGE
INSTRUCTIONS: These cookies are best kept on
the counter for up to 5 days.
INSTRUCTIONS: These cookies are best kept on
the counter for up to 5 days.
TIP: I opted for
sliced almonds that still had some skin on them for a more rustic look, but you
could use blanched almond flour for a finer consistency. Just be sure to weigh
the almond flour so that it matches the exact weight I’ve given here. Otherwise,
your cookies will be too dense and heavy.
sliced almonds that still had some skin on them for a more rustic look, but you
could use blanched almond flour for a finer consistency. Just be sure to weigh
the almond flour so that it matches the exact weight I’ve given here. Otherwise,
your cookies will be too dense and heavy.
 |
| AMARETTI cookies |
NUTRITIONAL INFORMATION
CALORIES: 117 | FAT: 8.8g | PROTEIN: 5.3g | CARBS: 4.1g | FIBER: 2.3g | ERYTHRITOL: 18g
 |
| AMARETTI |
3- PEANUT BUTTER COOKIES FOR TWO
Yield: 2 cookies (1 per serving)
Prep
Time: 5 minutes
Time: 5 minutes
Cook
Time: 12 minutes
Time: 12 minutes
If you are
like me, you have little self-control around freshly baked peanut butter
cookies, especially ones with chocolate chips, like these. This small-batch
version solves that problem!
like me, you have little self-control around freshly baked peanut butter
cookies, especially ones with chocolate chips, like these. This small-batch
version solves that problem!
1½ tablespoons creamy peanut butter
(salted)
(salted)
1 tablespoon unsalted butter,
softened
softened
2 tablespoons granulated
erythritol-based sweetener
erythritol-based sweetener
2 teaspoons lightly beaten egg (see
Tip)
Tip)
¼ teaspoon vanilla extract
2 tablespoons defatted peanut
flour
flour
⅛ teaspoon baking powder
Pinch of salt
2 teaspoons sugar-free chocolate
chips
chips
SWEETENER
OPTIONS:
OPTIONS:
A bulk sweetener will give these cookies
a better consistency, but you might be able to get away with a non-bulk
sweetener here.
a better consistency, but you might be able to get away with a non-bulk
sweetener here.
1. Preheat the oven to 325°F and line a baking
sheet with parchment paper or a silicone baking mat.
sheet with parchment paper or a silicone baking mat.
2. In a small bowl, beat the peanut butter,
butter, and sweetener with an electric mixer until well combined. Beat in the
egg and vanilla extract.
butter, and sweetener with an electric mixer until well combined. Beat in the
egg and vanilla extract.
3. Add the peanut flour, baking powder, and salt
and mix until the dough comes together. Divide the dough in half and roll each
half into a ball.
and mix until the dough comes together. Divide the dough in half and roll each
half into a ball.
4. Place the dough balls on the lined baking
sheet and press each ball into a disc about ½ inch thick. Top each disc with 1
teaspoon of chocolate chips, pressing them into the dough to adhere.
sheet and press each ball into a disc about ½ inch thick. Top each disc with 1
teaspoon of chocolate chips, pressing them into the dough to adhere.
5. Bake for 10 to 12 minutes, until puffed and
just barely golden brown. Remove from the oven and let cool on the pan. The
cookies will still be very soft when they come out of the oven but will firm up
as they cool.
just barely golden brown. Remove from the oven and let cool on the pan. The
cookies will still be very soft when they come out of the oven but will firm up
as they cool.
DAIRY-FREE OPTION: Substitute softened coconut oil for the butter.
TIP: To measure out 2
teaspoons of egg, simply beat the egg lightly in a bowl first. This breaks up
the proteins and combines the egg white with the yolk. You can save the rest of
the egg for your breakfast. This recipe also works well with carton egg whites,
if you prefer.
teaspoons of egg, simply beat the egg lightly in a bowl first. This breaks up
the proteins and combines the egg white with the yolk. You can save the rest of
the egg for your breakfast. This recipe also works well with carton egg whites,
if you prefer.
NUTRITIONAL INFORMATION
CALORIES: 163 | FAT: 13.2g | PROTEIN: 4.9g | CARBS: 5.7g | FIBER: 1.9g | ERYTHRITOL: 16g
 |
| PEANUT BUTTER COOKIES FOR TWO |
4- CREAM CHEESE COOKIES
Yield: About 24 cookies (2 per serving)
Prep
Time: 15 minutes
Time: 15 minutes
Cook
Time: 12 minutes
Time: 12 minutes
Cream cheese
makes for unbelievably tender cookies. These are puffy and soft and almost
somewhere between cookie and cake. They need nothing more than a sprinkle of
powdered sweetener for garnish.
makes for unbelievably tender cookies. These are puffy and soft and almost
somewhere between cookie and cake. They need nothing more than a sprinkle of
powdered sweetener for garnish.
4 ounces cream cheese (½ cup),
softened
softened
¼ cup (½ stick) unsalted butter,
softened
softened
½ cup granulated erythritol-based
sweetener
sweetener
1 large egg, room temperature
½ teaspoon vanilla extract
1½ cups (150g) blanched almond
flour
flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered erythritol-based sweetener, for
dusting
dusting
SWEETENER
OPTIONS:
OPTIONS:
A bulk sweetener helps give these
cookies structure. They may not fare so well with a non-bulk
sweetener.
cookies structure. They may not fare so well with a non-bulk
sweetener.
1. Preheat the oven to 350°F and line a baking
sheet with parchment paper or a silicone baking mat.
sheet with parchment paper or a silicone baking mat.
2. In a large bowl, beat the cream cheese and
butter with an electric mixer until smooth. Add the sweetener and continue to
beat until well incorporated. Beat in the egg and vanilla extract.
butter with an electric mixer until smooth. Add the sweetener and continue to
beat until well incorporated. Beat in the egg and vanilla extract.
3. Whisk together the almond flour, baking
powder, and salt in a medium bowl, then add the flour mixture to the cream
cheese mixture and stir until just combined.
powder, and salt in a medium bowl, then add the flour mixture to the cream
cheese mixture and stir until just combined.
4. Drop the dough by rounded tablespoons onto
the lined baking sheet; the batter will be quite sticky. Press the cookies down
lightly with the heel of your hand to flatten them slightly.
the lined baking sheet; the batter will be quite sticky. Press the cookies down
lightly with the heel of your hand to flatten them slightly.
5. Bake for 10 to 12 minutes, until puffed. The
cookies will still be very soft and light in color. Remove from the oven and let
cool completely on the pan. When cool, dust with powdered sweetener.
cookies will still be very soft and light in color. Remove from the oven and let
cool completely on the pan. When cool, dust with powdered sweetener.
STORAGE
INSTRUCTIONS: These cookies can be stored on
the counter for up to 4 days or in the fridge for up to a week. They can also be
frozen for up to a month.
INSTRUCTIONS: These cookies can be stored on
the counter for up to 4 days or in the fridge for up to a week. They can also be
frozen for up to a month.
 |
| CREAM CHEESE COOKIES |
NUTRITIONAL INFORMATION
CALORIES: 154 | FAT: 13.7g | PROTEIN: 4.1g | CARBS: 3.4g | FIBER: 1.5g | ERYTHRITOL: 10g
 |
| CREAM CHEESE COOKIES cookies |
5- CHEWY DOUBLE CHOCOLATE COOKIES
Yield: About 20 cookies (2 per serving)
Prep
Time: 15 minutes
Time: 15 minutes
Cook
Time: 12 minutes
Time: 12 minutes
These
cookies owe their chewiness to the addition of grass-fed gelatin. Weird but
true, and it really works!
cookies owe their chewiness to the addition of grass-fed gelatin. Weird but
true, and it really works!
¾ cup plus 2 tablespoons (88g) blanched
almond flour
almond flour
3 tablespoons cocoa powder
1 tablespoon grass-fed
gelatin
gelatin
½ teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) unsalted butter,
softened
softened
¼ cup creamy almond butter
(unsalted)
(unsalted)
½ cup granulated erythritol-based
sweetener
sweetener
1 large egg, room temperature
½ teaspoon vanilla extract
⅓ cup sugar-free chocolate
chips
chips
SWEETENER
OPTIONS:
OPTIONS:
These cookies are best made with a bulk
sweetener.
sweetener.
1. Preheat the oven to 350°F and line 2 baking
sheets with parchment paper or silicone baking mats.
sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the almond
flour, cocoa powder, gelatin, baking soda, and salt.
flour, cocoa powder, gelatin, baking soda, and salt.
3. In a large bowl, beat the butter, almond
butter, and sweetener with an electric mixer until well combined. Beat in the
egg and vanilla extract, then beat in the almond flour mixture until the dough
comes together. Stir in the chocolate chips.
butter, and sweetener with an electric mixer until well combined. Beat in the
egg and vanilla extract, then beat in the almond flour mixture until the dough
comes together. Stir in the chocolate chips.
4. Roll the dough into 1-inch balls and place a
few inches apart on the lined baking sheets. Use the heel of your hand to press
the cookies down to about ½ inch thick.
few inches apart on the lined baking sheets. Use the heel of your hand to press
the cookies down to about ½ inch thick.
5. Bake for 12 minutes, until the cookies have
spread and puffed up a bit. They will still be very soft to the touch. Remove
from the oven and let cool completely on the pan.
spread and puffed up a bit. They will still be very soft to the touch. Remove
from the oven and let cool completely on the pan.
DAIRY-FREE OPTION: Use
coconut oil in place of the butter.
coconut oil in place of the butter.
STORAGE
INSTRUCTIONS: The cookies are fine on the
counter for up to 5 days or can be kept in the fridge for up to a week. The best
way to freeze them is unbaked. Simply roll the balls, lay them out on a
parchment-lined baking sheet, and freeze. Once they are solid, you can pop them
into a bag or a container, and they will keep for up to 2 months. To bake from
frozen, simply let them thaw on a baking sheet.
INSTRUCTIONS: The cookies are fine on the
counter for up to 5 days or can be kept in the fridge for up to a week. The best
way to freeze them is unbaked. Simply roll the balls, lay them out on a
parchment-lined baking sheet, and freeze. Once they are solid, you can pop them
into a bag or a container, and they will keep for up to 2 months. To bake from
frozen, simply let them thaw on a baking sheet.
 |
| CHEWY DOUBLE CHOCOLATE COOKIES |
NUTRITIONAL INFORMATION
CALORIES: 180 | FAT: 15.1g | PROTEIN: 5.5g | CARBS: 6.9g | FIBER: 3.4g | ERYTHRITOL: 12g
 |
| CHEWY DOUBLE CHOCOLATE COOKIES cookies |
6- NO-BAKE PEANUT BUTTER CARAMEL COOKIES
Yield: 16 cookies (1 per serving)
Prep
Time: 5 minutes (not including time to make caramel
sauce)
Time: 5 minutes (not including time to make caramel
sauce)
Cook
Time: 10 minutes
Time: 10 minutes
Inactive
Time: 1 hour
Time: 1 hour
Peanut
butter and caramel are a match made in dessert heaven—especially when they come
together in an easy-to-make no-bake cookie.
butter and caramel are a match made in dessert heaven—especially when they come
together in an easy-to-make no-bake cookie.
1 recipe Caramel Sauce
¾ cup creamy peanut butter
(salted)
(salted)
½ teaspoon caramel or vanilla
extract
extract
¾ cup unsweetened flaked
coconut
coconut
¾ cup sliced almonds
3 ounces pork rinds, finely crushed
(about 1⅓ cups)
(about 1⅓ cups)
¼ cup powdered erythritol-based
sweetener
sweetener
SWEETENER
OPTIONS:
OPTIONS:
A powdered bulk sweetener works best
here.
here.
1. Line a baking sheet with wax paper or
parchment paper.
parchment paper.
2. In a saucepan over low heat, stir the caramel
sauce and peanut butter until melted and smooth. Stir in the extract and remove
from the heat.
sauce and peanut butter until melted and smooth. Stir in the extract and remove
from the heat.
3. In a food processor, pulse the flaked coconut
and sliced almonds together until the mixture resembles oatmeal.
and sliced almonds together until the mixture resembles oatmeal.
4. Add the coconut and almond mixture, crushed
pork rinds, and sweetener to the caramel mixture and stir to combine
well.
pork rinds, and sweetener to the caramel mixture and stir to combine
well.
5. Drop the mixture by rounded tablespoons onto
the lined baking sheet, leaving about 2 inches between them. Press the cookies
with the palm of your hand to flatten them.
the lined baking sheet, leaving about 2 inches between them. Press the cookies
with the palm of your hand to flatten them.
6. Refrigerate for about 1 hour to firm
up.
up.
STORAGE
INSTRUCTIONS: These soft cookies are best
kept in the fridge. They will last for up to a week.
INSTRUCTIONS: These soft cookies are best
kept in the fridge. They will last for up to a week.
TIP: Does it seem odd
to put pork rinds in a dessert? Well, it works! It gives the cookies a little
crunch as well as cuts down on carbs.
to put pork rinds in a dessert? Well, it works! It gives the cookies a little
crunch as well as cuts down on carbs.
NUTRITIONAL INFORMATION
CALORIES: 200 | FAT: 16.6g | PROTEIN: 7.3g | CARBS: 5.1g | FIBER: 1.7g | ERYTHRITOL: 9.4g
 |
| NO-BAKE PEANUT BUTTER CARAMEL COOKIES |
7- CHOCOLATE HAZELNUT THUMBPRINTS
Yield: 24 cookies (2 per serving)
Prep
Time: 15 minutes (not including time to make chocolate hazelnut
spread)
Time: 15 minutes (not including time to make chocolate hazelnut
spread)
Cook
Time: 18 minutes
Time: 18 minutes
Hi, my name
is Carolyn, and I am obsessed with chocolate and
hazelnut.
is Carolyn, and I am obsessed with chocolate and
hazelnut.
2 cups (200g) hazelnut meal
½ cup granulated erythritol-based
sweetener
sweetener
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup (½ stick) unsalted butter, melted
but not hot
but not hot
½ teaspoon vanilla extract
½ cup Homemade Chocolate Hazelnut Spread
SWEETENER
OPTIONS:
OPTIONS:
These cookies can be sweetened with any
sweetener you prefer.
sweetener you prefer.
1. Preheat the oven to 325°F and line a baking
sheet with parchment paper or a silicone baking mat.
sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the hazelnut
meal, sweetener, baking powder, and salt. Stir in the egg, melted butter, and
vanilla extract until the dough comes together.
meal, sweetener, baking powder, and salt. Stir in the egg, melted butter, and
vanilla extract until the dough comes together.
3. Roll the dough into 1-inch balls and place a
few inches apart on the lined baking sheet. Press the balls down with the palm
of your hand to about ½ inch thick. Use your thumb to make a well in the center
of each cookie.
few inches apart on the lined baking sheet. Press the balls down with the palm
of your hand to about ½ inch thick. Use your thumb to make a well in the center
of each cookie.
4. Bake for 15 to 18 minutes, until golden brown
around the edges and just firm to the touch. Remove from the oven and let cool
completely on the pan.
around the edges and just firm to the touch. Remove from the oven and let cool
completely on the pan.
5. Once cool, dab about 1 teaspoon of the
chocolate hazelnut spread into each well.
chocolate hazelnut spread into each well.
DAIRY-FREE OPTION: Use
coconut oil in place of the butter.
coconut oil in place of the butter.
STORAGE
INSTRUCTIONS: These cookies are best stored
in the fridge, as the filling can be pretty goopy otherwise. But I like the
flavors best at room temperature, so I always let them sit out for 15 minutes or
so before eating them.
INSTRUCTIONS: These cookies are best stored
in the fridge, as the filling can be pretty goopy otherwise. But I like the
flavors best at room temperature, so I always let them sit out for 15 minutes or
so before eating them.
 |
| CHOCOLATE HAZELNUT THUMBPRINTS cookies |
NUTRITIONAL INFORMATION
CALORIES: 220 | FAT: 20.1g | PROTEIN: 4.3g | CARBS: 4.9g | FIBER: 2.9g | ERYTHRITOL: 12.5g
 |
| CHOCOLATE HAZELNUT THUMBPRINTS |
8- DEEP-DISH CHOCOLATE CHIP COOKIES
Yield: 2 cookies (1 per serving)
Prep
Time: 5 minutes
Time: 5 minutes
Cook
Time: 20 minutes
Time: 20 minutes
Gooey
chocolate chip cookies warm from the oven—is there anything
better?
chocolate chip cookies warm from the oven—is there anything
better?
3 tablespoons unsalted butter
3 tablespoons powdered erythritol-based
sweetener
sweetener
1 tablespoon lightly beaten egg
⅛ teaspoon vanilla extract
¼ cup (25g) blanched almond
flour
flour
¼ teaspoon baking soda
1 tablespoon sugar-free chocolate
chips
chips
SWEETENER
OPTIONS:
OPTIONS:
A bulk sweetener will give these cookies
the best consistency, but you could really use almost anything
here.
the best consistency, but you could really use almost anything
here.
1. Preheat the oven to 325°F and grease two
4-ounce ramekins or cute little 3½-inch cast-iron skillets, if you can find
them!
4-ounce ramekins or cute little 3½-inch cast-iron skillets, if you can find
them!
2. In a microwave-safe bowl, microwave the
butter on high until melted, about 30 seconds. Stir in the sweetener until
dissolved, then stir in the beaten egg and vanilla extract.
butter on high until melted, about 30 seconds. Stir in the sweetener until
dissolved, then stir in the beaten egg and vanilla extract.
3. Add the almond flour and baking soda and stir
until well combined. Divide the dough between the greased ramekins and press to
the edges. Divide the chocolate chips between the ramekins and press gently into
the dough.
until well combined. Divide the dough between the greased ramekins and press to
the edges. Divide the chocolate chips between the ramekins and press gently into
the dough.
4. Bake for 15 to 20 minutes, until golden brown
but still soft to the touch. The baking time will depend somewhat on how deep
your ramekins are.
but still soft to the touch. The baking time will depend somewhat on how deep
your ramekins are.
5. Remove from the oven and let cool in the
ramekins for a few minutes before serving. Eat directly from the ramekin with a
spoon.
ramekins for a few minutes before serving. Eat directly from the ramekin with a
spoon.
DAIRY-FREE OPTION: Use
coconut oil in place of the butter.
coconut oil in place of the butter.
SERVING
SUGGESTION: These cookies are absolutely
dreamy with some Vanilla Bean Semifreddo , traditional Whipped Cream , or Coconut Whipped Cream .
SUGGESTION: These cookies are absolutely
dreamy with some Vanilla Bean Semifreddo , traditional Whipped Cream , or Coconut Whipped Cream .
TIP: If you only have
bigger ramekins, you can bake both servings in one 8-ounce ramekin. The baking
time will increase.
bigger ramekins, you can bake both servings in one 8-ounce ramekin. The baking
time will increase.
 |
| DEEP-DISH CHOCOLATE CHIP COOKIES |
NUTRITIONAL INFORMATION
CALORIES: 275 | FAT: 25.7g | PROTEIN: 4.6g | CARBS: 5.6g | FIBER: 2.5g | ERYTHRITOL: 22.5g
 |
| DEEP DISH CHOCOLATE CHIP COOKIES |
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