THESE COOKIES are the BOMB. Probably the best chocolate chip cookies I have ever had. They are totally refined sugar free and can be made with regular flour or Cup4Cup like I used.
Below is a quick tutorial of how to make them. Don’t judge my cookie tear at the end - I couldn’t wait for the cookies to cool completely to do it 🤣 These refined sugar free chocolate chip cookies stay so soft and just perfect. If you like crisp cookies bake them for longer!
Tag me if you make them. They are SO GOOD. This will make a dozen cookies 🍪
255 grams HU Kitchen Chocolate (or a mix of percentages and shapes for best flavor and aesthetics)
173 grams unsweetened chocolate, shredded
METHOD
NOTE: It is very important that all of your ingredients are room temp. This recipe will not work if they are not room temperature.
Beat maple, coconut sugar, molasses and vanilla until glossy and shiny
Add the butter and beat on medium low until emulsified
Scrape the bowl, then beat in egg on low
Scrape the bowl, then sift in dry ingredients in two additions, mixing on low speed and scraping the bowl after each addition
Add the chocolate on low and finish by hand to make sure the bottom of the bowl has been fully incorporated
Scoop the dough, freeze for 20-minutes then roll into perfect circles with gloved hands. Freeze for a few hours or overnight. Once frozen you can keep in a glass container or bake
Bake at 325F for 18-20 minutes.
To make perfect rounds, I like to press the warm cookies into cookie cutters so that they are all perfectly the same size - a smaller cookie round will make thicker cookies and a larger round will make thinner cookies. You can use cups if you don't have round cookie cutters. This is totally optional but necessary if you make my ice cream cookie sandwiches.
Let cool then eat or if you’re a monster like me eat when they are still warm and gooey and not totally set up 😅
