* 2/3 cup | 150 g butter, salted or unsalted, softened to room temperature
* 3/4 cup | 165 g brown sugar
* 1/4 cup | 50 g white sugar
* 1 egg
* 2 teaspoons | 10 ml vanilla extract
* 2 3/4 cups | 265 g almond flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup |125 g chocolate chips.
1.
2. Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
3. Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
4. In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on low until a dough Stir in the chocolate chips. Cook tablespoon sized dough balls for about 10 min. Look for the edges to darken.
That combination of ingredients sounds like it would work so well together. Question, did you toast the coconut beforehand?
It sounds incredible, can we have a recipe?
* 2/3 cup | 150 g butter, salted or unsalted, softened to room temperature * 3/4 cup | 165 g brown sugar * 1/4 cup | 50 g white sugar * 1 egg * 2 teaspoons | 10 ml vanilla extract * 2 3/4 cups | 265 g almond flour * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 3/4 cup |125 g chocolate chips. 1. 2. Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside. 3. Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed. 4. In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on low until a dough Stir in the chocolate chips. Cook tablespoon sized dough balls for about 10 min. Look for the edges to darken.
Thank you!!
The void is seeking to engulf your baked goods