The Perfect Chocolate Chip Cookie

Yes, you can enjoy chocolate chip cookies with the GogoMetod. These are all you need , having a break in your day. Easy to do and you can even add your favorite nut like pecans, almonds, or macadamia nuts for an extra crunch. Use them to make our delightful vanilla ice cream, press into a crust for our decadent cheescake, or crumble with some whipped cream for a simple, but impressive dessert! Let’s start , just make sure the oven is preheated before putting the cookies in the oven.

We need to have some fresh eggs to start. Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy gogo chocolate chip cookie. We need a small bowl, a larger bowl and an electic mixer.

“Making these with my kids was as much fun as eating them!”

-Helen

In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside. In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in carefully ,with a spatula ,the chocolate chips, until blended together.

Place the cookie dough in the center of a 12 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½”-2″ in diameter (5 cm) and 10″ (25 cm) long. For best result, wrap the plastic wrap around the cookie dough and refrigerate for at least 3 hours or overnight. If you wish to bake them directly you can put the dough for a brieve time in the freezer before .

When the cookie dough is ready , preheat the oven 350F/180°C. Line a baking sheet with parchment paper. Cut the dough into 12 equal slices and place on the baking sheet. Gently press down on each slice to slightly flatten. Make sure they are at least ½” (1 cm) apart. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.

Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!

When using cream of tartar, the chemical reaction with the baking soda creates a fluffier cookie. If omitting, the cookies will be a bit thinner, yet still tasty.

Give the dough time to chill and firm up in the refrigerator. Cold dough is less likely to spread while baking. Also make sure the oven is preheated before putting the cookies in the oven.

The Perfect Chocolate Chip Cookie

Cuisine: DessertDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

12

minutes

Calories

400

kcal

Ingredients

• 5 tbsp softened unsalted butter

• 1 cup white sugar

• 1/4 tsp cream of tartar(optional)

• 1/3 cup of sweetener

• 1 large egg

• 2 teaspoons vanilla extract

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon vanilla extract

• 1 cup almond flour

• 3 1/3 cups tablespoons sugar-free chocolate chips

Directions

• Preheat oven to 350 F/180°C.
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add in water, baking soda and salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto cookie sheet.
  
  
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
  

Notes

• Very tasty to eat even warm !