NOBLE CHOCOLATE CHIP COOKIES WITH MALDON SALT
I don’t know about you, but chocolate chip cookies are one of my obsessions and I have tested and sampled so many recipes and every bakery I go to the piece de resistance is the chocolate chip cookies, and really if they can’t get that one just right, the rest is not compelling to me. So in this mad search for the perfect chocolate chip cookie (and believe me I tried the very fantastic ones from Levain Bakery which are a category by themselves and the one’s hardly anyone knows about from Specialty’s in SFO), I really craved a gluten free, low glycemic option I could eat. Not an easy task for sure as most tasted like cardboard, where too dry, to nut buttery, or way too sweet and oily. Again a good formula is all about proportions and a balancing act of fat, sugar and flour.
- 1 cup almond flour 115 gr
- ¼ cup coconut flour
- ½ teaspoon baking soda at high altitude/ 1 teaspoon at sea level
- ½ teaspoon fine sea salt
- 6 tablespoons/ 90 gr coconut oil organic not melted
- 6 tablespoons almond butter/ 90 gr
- 1 teaspoon vanilla
- ¼ cup coconut palm sugar
- ½ cup low glycemic sweetener such as Swerve (HEB, Amazon) in Mexico: Superlife Gourmet
- 1 egg
- ½ cup dark chocolate 70-85 % chopped/ 80 gr
- Maldon salt to sprinkle on top and you can be adventurous and add sumac also or use a hibiscus sea salt combination!
- Prepare baking tray with a Silpat.
- Pre heat a convection oven to 340 F. Sift flours and baking soda.
- In a large bowl: mix almond butter, coconut oil with a whisk by hand. Add vanilla, sugars. Mix. Add egg. Mix.
- Add flours and combine with a silicon spatula. Add chocolate chunks.
- Use a medium scoop #24 to shape cookies onto baking tray and flatten slightly with your hands. Sprinkle Maldon salt and bake for about 10 mins depending on your oven.
- They must be crunchy on the edges and soft/ chewy inside. They continue cooking as they cool on the tray, so don't over bake. Chocolate chip cookies must be chewy
- Store in a metal cookie can or in a plastic salad container! They keep well for about 4 days. Don’t store in ziplocks or tuperware, they become humid and moist.
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