Best Big, Fat, Chewy Chocolate Chip Cookie
Great recipe as is.
I also made it again with some changes: added some coconut and almond flour to reduce the amount of wheat used (we generally avoid wheat), reduced the sugar and used some stevia.
Here's my modified version:
1 C wheat flour, 1/2 C almond flour, 1/4 C coconut flour, 3/4 t baking soda, 1/2 t salt, dash of cinnamon (optional but divine!)
1/2 C unsalted butter, softened, 1/4 C coconut oil (or another 1/4 C butter), 1/2 t liquid stevia, 2/3 C packed brown sugar
1/4 C milk (for the coconut flour, 1 T vanilla extract, 2 egg
1 egg yolk
1 C semisweet chocolate chips
Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper.
Stir together the flours, baking soda, salt and cinnamon if using; set aside
In a medium bowl, cream together the melted butter, stevia, and brown sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the milk and sifted ingredients until just blended. Let sit for a few minutes for the coconut flour to absorb moisture and then check consistency of batter. Add more milk if needed.
Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
0 users found this review helpful
Oct. 16, 2013