Le Cookie Parfait au Pépites de Chocolat

Oui, vous pouvez déguster des cookies aux pépites de chocolat avec la GogoMetod. Ce sont tout ce dont vous avez besoin pour faire une pause dans votre journée. Facile à faire et vous pouvez même ajouter votre noix préférée comme des noix de pécan, des amandes ou des noix de macadamia pour un croquant supplémentaire. Utilisez-les pour faire notre délicieuse glace à la vanille, étaler la mixture ..

Nous avons besoin d'œufs frais pour commencer. La farine d'amande, le beurre, l'érythritol - et, bien sûr, les pépites de chocolat sans sucre - sont les principaux ingrédients de ce délicieux et facile biscuit aux pépites de chocolat. Nous avons besoin d'un petit bol, d'un bol plus grand et d'un batteur électrique.

"Faire ces cookies avec mes enfants était aussi amusant que de les manger !"

-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.

Le Cookie Parfait au Pépites de Chocolat

Cuisine: DessertDifficulté: Facile

Portions

24

cookies

Temps

20

minutes

Cuisson

12

minutes

Calories

400

kcal

Ingrédients

• 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 !