Chocolate Chip Cookies

This weekend, Kevin had to work some extra hours along with a few other IT workers. I didn’t know what I could do to help so I made them some cookies.

We have been on a low carb diet, so I just so happened to have some almond flour and build a recipe around that. They were perfect for dunking in some milk! Nice and crispy on the outside and chewy on the inside.

I may still do some work on this recipe, since it was a first attempt but it is a good recipe with no work! I’m just such a perfectionist. Especially with cookies. 🙂

Chocolate Chip Cookies

  • Servings: 3-4 dozen, depending on size
  • Difficulty: easy
  • Print

Ingredients

1 cup Butter, Soft

1/2 cup granulated Sugar

1 1/2 cups Brown Sugar

2 eggs

2 tsp Mexican Vanilla

2 1/2 cups ALl Purpose Flour

1/2 Almond Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cream of Tartar

2 cups Chocolate Chips

Directions

  1. Preheat oven to 350-365, depending on your oven. Line baking sheets with parchment paper and set aside
  2. Cream butter and sugar until light in color and fluffy. Add in eggs and mix until fully mixed in and fluffy. Mix in vanilla.
  3. Sift together all dry ingredients. Begin to mix in dry ingredients, small amounts at a time until all dry mixture is incorporated.
  4. Mix in chocolate chips by hand.
  5. Bake in preheated oven for 9-12 minutes or until lightly golden and baked to your likeness.
  6. Hints:When I form drop cookies, I always form them by hand and press slightly. This will give them a better shape when baking. Also, I always do a few sample cookies to see if the dough is too soft or firm. I love having a perfect cookie.

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