Melt-In-Your-Mouth Chocolate Chip Cookies

 

I have searched high and low, far and wide, for the perfect chocolate chip cookie recipe. It had to be crispy and caramelized on the outside, yet soft on the inside. It had to be buttery and not too sweet, with ooey, gooey chocolate chips melted inside. Sounds like a tall order, right? Well, I MADE THE PERFECT COOKIE! And I think you should make it too.

 

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There are two ingredients in particular which make these cookies so incredible: ghee and maple sugar.

 

If you’ve never used ghee in baked goods, you’re seriously missing out! Ghee is butter that has been cooked until the milk solids separate from the fat. The milk solids are then removed and you are left with a golden liquid. Once cooled overnight, the liquid solidifies and the ghee becomes creamy and smooth. Not only can it withstand high temperatures, but it also has an insanely yummy caramel flavor. This makes the cookies simply irresistible. Also, many people who cannot tolerate dairy do very well with ghee! I buy my ghee here and a great article on ghee can be found here.

 

Maple sugar is a paleo baker’s dream, come true. It is the crystallized form of maple syrup but its color is much lighter than the syrup, which makes it perfect for baking with. Coconut sugar has a very distinct coconut flavor, but maple sugar has a mild maple flavor, making it perfect for baked goods that you don’t want to make coconut-y! This is my favorite brand of maple sugar.

 

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I hope you enjoy this recipe! If you make it, please post on social media with the tag #GoodiesATG so I can see your creations 🙂

 

Melt-In-Your-Mouth Chocolate Chip Cookies
Yields 16
Coconut-Free
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Ingredients
  1. ½ cup softened ghee
  2. ¼ cup maple sugar
  3. 2 Tbs maple syrup
  4. 1 large egg
  5. 1 tsp vanilla extract
  6. 1½ cups almond flour
  7. 2 Tbs arrowroot flour
  8. ¼ tsp baking soda
  9. ¼ tsp sea salt
  10. 1/3 cup dark chocolate chips
Instructions
  1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. Place the ghee and maple sugar in the bowl of your electric mixer (stand or hand mixer). Using the paddle attachment, cream the ghee and sugar until combined. Now add the syrup, egg and vanilla and cream again, until smooth. It may separate a little bit, and that is okay.
  3. In a medium bowl, whisk together the flours, baking soda and sea salt.
  4. While the mixer is running, slowly pour the flour mixture into the ghee-egg mixture.
  5. Turn the mixer off when the dough is light in color and very smooth. Stir in the chocolate chips.
  6. Using a cookie scoop or heaping tablespoon, scoop the dough onto the cookie sheet. I recommend only scooping out eight dough balls at a time, as they will spread a bit in the oven. Slightly wet the palm of your hand, and flatten the dough balls out a bit. The more you flatten them out, the thinner they’ll be. They do spread a little, but they also rise in the oven.
  7. Bake the cookies for 15 minutes, then let them cool on the cookie sheet for 5 minutes. Transfer the cookies to a wire cooling rack, and let them cool for 5 minutes more.
  8. Repeat steps 6-7 with the other half of cookie dough.
  9. Serve the cookies and enjoy! Store leftovers in an airtight container at room temperature, or freeze and reheat them later.
Notes
  1. If you do not have ghee on hand, you can substitute softened sustainable palm shortening or grass-fed butter.
Goodies Against The Grain http://goodiesagainstthegrain.com/

 

 

 Ville

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