I’ve shared my Chewy Chocolate Chip Cookie recipe before, in fact, it’s in my 2nd cookbook, The Big Book of Keto! But recently this yummy recipe was added to the back of the brand new Chocolate Chips by ChocZero which is without a doubt one of the most exciting things that has happened to me this year. I definitely never thought I would see my name on a package! The recipe is currently on the Milk Chocolate Chip and Dark Chocolate Chip bag for launch and will stay on the dark chocolate bag forever and ever! So cool!
My IG friend @keto.copy got ahold of her chocolate chips and baked my cookie dough into these gorgeous Chewy Chocolate Chip Cookie Bars! YUMMM! So make them as traditional cookies or turn them into bars, your choice, same recipe!
Photos by @keto.copy
CHEWY CHOCOLATE CHIP COOKIES OR BARS
I love puffy, chewy chocolate chip cookies, so these are my go-to keto replacement. I make these with ChocZero sugar-free chocolate chips. You can also add nuts if you would like. The cream of tartar gives these cookies a great chewy, texture.
1/4 cup unsalted butter
1 1/4 cups almond flour
1/4 cup of erythritol (I use Swerve)
1/4 tsp cream of tartar
1 large egg
1 tsp vanilla extract
1/4 cup of ChocZero sugar-free chocolate chips (milk, dark or white)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking mat and set aside. For bars, grease a baking dish.
In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.
In a large bowl, combine the almond flour, salt, erythritol, and cream of tartar. Stir to combine.
In a small bowl, combine the egg, vanilla, and cooled butter. Whisk together.
Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.
Scoop out 2-to 3-inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit. For bars, place dough in a greased baking sheet.
Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.
Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes. THIS STEP IS VERY IMPORTANT, DON’T RUSH IT:)
These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.