This recipe makes the best chocolate chip cookies! They’re slightly crisp on the outside, soft, and tender on the inside, and of course, they’re loaded with lots and lots of dark chocolate chips. They’re the quintessential chocolate chip cookie that you’ve been craving. For an extra special treat, try dipping them into some freshly made whipped cream! It’s so good!
Yield: 36 cookies
Serving size: 1 cookie
- 3/4 cup (170.4g) unsalted butter, softened
- 1/2 cup (96g) natural, non-GMO granular erythritol, click here for the brand I use
- 1 1/2 tbsp. (21.26g) pure vanilla extract
- 1/4 tsp. (1g) pure maple extract
- 3 large eggs
- 1/2 cup (56g) coconut flour
- 1/2 tsp. (2.4g) baking powder
- 1/2 tsp. (2.3g) baking soda
- 1/4 tsp. (1.5g) salt
- 5 oz (141.75g) sugar-free dark chocolate baking chips
- Place the softened butter into a large bowl.
- Add the erythritol, vanilla extract, and the maple extract to the bowl.
- Using a handheld electric mixer. Cream the butter, extracts, and sweetener together until well combined and fluffy.
- Add the eggs to the bowl, one-at-a-time, beating well after each egg.
- Add the coconut flour, baking powder, baking soda, and salt to the bowl.
- Blend until well combined.
- Add in the chocolate chips. Using a large spoon, fold the chocolate chips into the cookie dough, until they’re evenly distributed.
- Lay a large sheet of plastic wrap onto your work surface.
- Transfer the cookie dough onto the center of the plastic wrap.
- With your hands, begin shaping the dough into a cylinder.
- Take one side of the plastic wrap and lay it over the dough and continue shaping the dough.
- We’re aiming for a cookie dough log that’s about 2” in diameter and 14” long, when we’re done.
- When the dough is shaped most of the way, roll it so the rest of the plastic wraps around it, and then pressing from the center out, roll the now wrapped up dough on your workstation, until it forms a uniform cylinder of about 14” long and 2 “in diameter.
- Twist the ends of the plastic wrap to close it.
- Grab a large sheet of aluminum foil and wrap the cookie dough again.
- Twist the ends tightly and refrigerate the dough overnight.
- On the next day, when you’re ready to bake, preheat the oven to 350 °F (180 °C) and line a cookie sheet with parchment paper.
- Get the cookie dough from the fridge, place it onto a cutting board, and carefully unwrap it.
- Using a sharp knife that’s been dipped in hot water, cut the dough into 4 equal sections.
- Cut each quarter into 3 smaller equal sections, and then cut each section into thirds again.
- Place each piece of dough onto the prepared baking sheet, spaced about 2 “apart.
- Use your fingers to flatten and shape each cookie.
- Repeat this process until you have used up all the dough.
- Bake the cookies in the center of the preheated oven for about 16 minutes or until they’re golden brown.
- Cool on a wire rack for 15 minutes.
- Use a metal spatula to transfer the cookies to a clean plate.
- Cool the cookies completely before storing.