Description
The ultimate soft chocolate chip cookie recipe. They are easy to make and perfectly fluffy, tender and studded with dark chocolate chips and topped with flaked sea salt.
Ingredients
Units
Scale
- 1/2 cup coconut oil melted, warm but not super hot
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperatuure
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips (use dairy free for DF eaters)
- OptionalFlaky sea salt, for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a large baking sheet and set aside.
- Cream the wet ingredients : Use a hand mixer or a stand mixer on high to cream the coconut sugar and oil together until mostly creamy, about 3 minutes. Add the vanilla and egg and cream together until well combined.
- Add the dry ingredients: To the mixing bowl add half of the almond flour. Mix on low until mostly incorporated. Then add in the remainder of the almond flour along with the coconut flour, baking soda, and salt. Mix until well combined and it turns into a smooth dough. Fold the chocolate chips in using a spatula or your clean hands.
- Scoop cookie dough onto baking sheet: Use a 1/4 cup* ice cream/cookie scoop to scoop to measure out the dough. Evenly place them some about 1 inch apart, they will spread out a little. You should have 7 large cookies. Use a spatula to slightly flatten the cookies, they will continue to spread out a little but they need a head start.
- Bake: Bake the cookies for 12 to 17 minutes or until they are golden on the edges and have puffed up and spread out. They will still look soft. Sprinkle with flaky sea salt (optional) and allow them to cool for 5 to 10 minutes on the cookie sheet before transferring to a cooling rack. They will firm up a little as they cool.
- Store: Once cooled store the cookies in an air tight container at room temperature for up to 4 days. Although, they are at their best when fresh from the oven. Still really good no matter what!
Notes
*I wanted to make jumbo cookies. If you want smaller cookies use a 2 tablespoon size cookie scoop, you should get about 12 to 14 smaller cookies. Reduce the cooking time to 8 to 10 minutes, keep an eye on them.
I doubled the recipe for the photos. Keep in mind you will get 7 large cookies for how the recipe is written. It is easy to double if you want, which isn’t a bad thing!
Recipe heavily adapted from Pinch of Yum’s The Best Soft Chocolate Chip Cookies and myBerry Chocolate Chip Cookies
