Making cookies is actually a science and this blog will help you make the kind of cookies you like to eat.
Do you like thin, flat cookies or thick and chunky cookies? Butter and refrigeration are the key.
Melted butter with baking soda gives you thin crispy cookies. For extra yummy cookies try European butter. Softened butter with refrigeration, no baking soda, gives you thick, chunky cookies. Recipe below:
Cookie Ingredients (makes 18 cookies 2 tbsp. each)
- 3.25 cups almond flour blend (or more until dough forms)
- 1 tbsp corn starch
- 1 tbsp. coconut flour (optional but adds a crunch)
- 1 tsp. baking soda (if wanting a thinner cookie only)
- 1/2 teaspoon find sea salt
-
1 cup unsalted butter, at room temperature (melted if you want a thin, flat cookie).
- 1 cup granulated sugar (make 1/2 of that brown sugar: optional)
- 2 teaspoons vanilla extract (or flavored coffee syrup)
- 1 large egg
- 1.5 cups chips or choice
Mix all dry ingredients together. Add the wet ingredients and mix until well combined.
Refrigerate dough 30 minutes for thicker cookies. Use an ice cream scoop to place dough on parchment paper. Bake refrigerated cookies at 375 for 10 minutes or until tops are golden. Bake non refrigerated cookies at 350 for 10-12 minutes or until golden.
Let cookies cool completely or they will be too soft. They harden as they cool.