Small Batch Chocolate Chip Cookies

Name: Small Batch Chocolate Chip Cookies
Total time: 3000 s
Yield: 4 large cookies
Cuisine: British
Ingredients: 60 g Butter (softened); 1/3 cup + 1/2 tbsp Powdered sugar; 35 g (about 1/2) Large egg, beaten; 115 g (1/3 cup) tightly packed) Blanched almond flour); 1 tbsp + 1/2 tsp Arrowroot starch; 1/4 tsp Baking soda; 1/4 tsp Salt; 1 tsp Vanilla extract; 1 dash Cinnamon; 1/3 cup Semi-sweet chocolate (chopped); 1 tsp Vital wheat gluten (optional)

Maya’s Wine Bar & Kitchen @latte_and_wine

Just because you only have almond flour and no other flour in your pantry, doesn’t mean that you can’t make classic bakery-style chocolate chip cookies. This recipe makes 4.

Dough can be frozen in balls after scooping and then baked from frozen I bet.

Just because you only have almond flour and no other flour in your pantry, doesn’t mean that you can’t make classic bakery-style chocolate chip cookies. This recipe makes 4.

Dough can be frozen in balls after scooping and then baked from frozen I bet.

Maya’s Wine Bar & Kitchen @latte_and_wine

Just because you only have almond flour and no other flour in your pantry, doesn’t mean that you can’t make classic bakery-style chocolate chip cookies. This recipe makes 4.

Dough can be frozen in balls after scooping and then baked from frozen I bet.

Just because you only have almond flour and no other flour in your pantry, doesn’t mean that you can’t make classic bakery-style chocolate chip cookies. This recipe makes 4.

Dough can be frozen in balls after scooping and then baked from frozen I bet.

Saved

Ingredients

50 min

4 large cookies

60 gButter (softened)
1/3 cup+ 1/2 tbsp Powdered sugar
35 g(about 1/2) Large egg, beaten
115 g (1/3 cup)tightly packed) Blanched almond flour)
1 tbsp+ 1/2 tsp Arrowroot starch
1/4 tspBaking soda
1/4 tspSalt
1 tspVanilla extract
1 dashCinnamon
1/3 cupSemi-sweet chocolate (chopped)
1 tspVital wheat gluten (optional)

Saved

Steps

50 min

1

Add softened butter to a mixing bowl.
2

Add powdered sugar and beat with butter until well combined (about 30 seconds).
3

Beat in the egg until uniform, then split the mixture in half. Use only half for cookies.
4

Add all remaining ingredients except chocolate. Spoon and level almond flour before adding.
5

Beat until combined. The mixture can be very thick, depending on how cold the butter was.
6

Fold in chopped chocolate with a spatula.
7

Chill dough in the fridge for 20 minutes. Butter temperature is important for cookies!
8

Preheat oven to 180C while dough chills.
9

Scoop dough into balls of even size. I ended up with exactly 4 balls. Do not flatten the cookies, they will spread as they bake. Make sure there is enough space around them, they will double in diameter.
10

Bake for 20–25 minutes. Keep an eye on them. For a soft and chewy middle, take them out when the edges are set and as soon as the top just starts to change colour.
11

Let cookies cool completely before serving. They will be fragile while warm, and set as they cool.