I made chocolate chunk cookies three times this week- three days in a row. But it was for work.
Sometimes, my job is making Chocolate Chunk Cookies. It could be worse
This whole cookie adventure started when I saw the video on NYT cooking’s Instagram of their almond flour CCCs. They looked amazing, so I made them almost exactly as written. I couldn’t find brown sugar so used coconut sugar. They were good.
Since they were already similar to my Brown Butter CCCs on here, I figured I should tweak them a little to use only coconut sugar. I did that for the second batch, and they were even better. A little dry, and not quite sweet enough.
Batch 3 was the ticket. A blend of almond flour and tapioca starch, just the right amount of coconut sugar to yield just sweet enough, chewy on the inside crispy on the edges cookie perfection.
An answer to any question about subs that you might be thinking at this moment:
I don’t know. I literally do not know. If you’ve read this far, you know that I made this recipe 3x. I did not post the recipe until after that third time, when the result was what I was aiming for. I got to that point by tweaking the ingredients based on the results on prior batches.
I have no idea how these cookies will work if you use an egg replacer, because I have not made them with an egg replacer. I don’t know what you can sub for almond flour. Actually that’s not true: You can sub a different recipe altogether because almond flour is the main ingredient in this one. My advice for Making Recipes You Find For Free On The Internet: If you can’t have the main ingredient, it’s not the recipe for you. Use your googles.
In the case of tapioca starch, I give the alternative or arrowroot starch, because I have used those two interchangeably with good results on multiple occasions. And of course you can sub chocolate chips for chocolate chunks with great results, but not the best results because chunks > chips. My favorite brand for Fair Trade chocolate is Alter Eco.Print
The perfect CCC, paleo or not.
- 1/2 cup (1 stick / 4 ounces) unsalted butter, softened
- 1 cup (140 grams) coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (190 grams) almond flour
- 1/2 cup (60 grams) tapioca starch (or arrowroot starch)
- 1/2 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 6 ounces (about 1 cup) dark chocolate, chopped*
- flaky sea salt
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Either in a stand mixer fitted with the paddle attachment or a large bowl with hand mixers, beat the butter and coconut sugar on medium-high until lighter in color and fluffy, about 2-3 minutes, scraping down the sides as necessary.
- Add the egg and vanilla extract and beat for another minute or so, until the mixture is homogenous.
- In a medium bowl, whisk the almond flour, tapioca starch, baking soda, and salt.
- Add the dry ingredients to the mixer and mix on low until just combined.
- Stir in the chocolate chunks.
- Using a cookie scoop or two spoons, drop the dough into 6 cookies on each prepared baking sheet, staggering them so they have room to spread. Press down a little so they’re about 1.5 inches thick. Sprinkle on some flaky salt.
- Bake for 8 minutes, rotate the pans, and bake for another 6-8 minutes, or until the cookies are brown on the edges and just set in the center. Allow to cook before transferring from the baking sheets to a wire rack.
You can, of course use chocolate chips instead of cutting up a chocolate bar, but I prefer chocolate chunks for the imperfect perfection of them. I love using a combination of dark and milk chocolate, but feel free to use whatever you prefer.
Keywords: cookies, chocolate chip cookies
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.