Two of the Best Chocolate Chip Cookie Recipes | Traditional & Paleo recipes (with Vegan option)!

Recipes Below!
Let me know which one you’ve tried and which you liked better!

Traditional Chocolate Chip Cookie Recipe:

1/2 cup unsalted butter; softened
1/2 cup light brown sugar, firmly packed
1/2 cup of white sugar
1 TBSP vanilla extract
2 teaspoons kosher salt
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1 TBSP corn starch
1 1/2 Tsp espresso powder
2 large eggs
2 1/4 cups, all purpose flour, spooned in.
2 1/2 cups of chocolate chips:
Flake Salt for sprinkling

Pre-heat oven to 350 degrees

Cream together butter, light brown sugar, and white sugar.

Next add vanilla extract, salt, baking powder, baking soda, cornstarch and espresso powder and mix until soft and fluffy – make sure to scrape bowl and beater with a flexible spatula.

While the mixer is running, add eggs one at a time. When eggs are incorporated, reduce speed then add the flour. Once a nice dough is formed, add chocolate chips until well combined.

Using an ice cream scooper, scoop cookie onto a cookie sheet lined with parchment paper. Wrap in plastic and refrigerate at least 1 hour before baking. This will help the flavors develop and will give you a cookie that is bursting with deliciousness.

Remove tray from fridge and place in pre-heated oven for 16 minutes or until lightly brown. Sprinkle with flake salt and allow to cool on baking sheet. Enjoy warm with your choice of milk or coffee. =)

Paleo/Vegan Chocolate Chip Cooke Recipe:

1 egg, slightly beaten (can substitute a flax egg for vegan option)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted and cooled
1/2 cup coconut sugar
1 cup almond flour
1/4 cup coconut flour:
1/2 teaspoon baking soda
1/2 teaspoon expresso powder (optional)
5-7 oz dark chocolate, coarsely chopped:
Flake salt, for sprinkling

Preheat oven to 350 degrees F.

In a large bowl, add add in beaten egg (or flax egg), melted and cooled coconut oil, coconut sugar and vanilla extract and beat well.

Add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate.
Use an ice cream scoop to place cookies on a baking sheet lined with parchment paper. Gently flatten the dough with your hand. (Dough will not spread on its own). Bake for 10-12 minutes, or until edges are slightly golden brown.

Sprinkle flake salt and allow to cool on cookie sheet then enjoy!

My choices
Almond Flour:
Coconut Flour:
Vegan Chocolate Chips:
Kitchen-Aid Mixer:

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