When I cleaned out the refrigerator yesterday, I found a whole lot of little packages of flour tucked here and there – almond flour, coconut flour, quinoa flour, etc.
Then, whilst watching television last night (I had to rest my foot), I had a sudden hankering for chocolate.
A sudden hankering for chocolate + a bunch of flour that needs to be used up = chocolate chip cookies.
So into the kitchen I went and emerged with some pretty darn good results. Slightly crispy, light and very chocolatey.
Whisk together in a small bowl:
75 grams (5/8 c.) all-purpose flour
30 grams (1/4 c.) coconut flour
30 grams (1/4 c.) almond flour
1/2 t. baking soda
1/2 t. salt
a sprinkling of organic, unsweetened shredded coconut
In a larger bowl beat until creamed:
5 oz. organic grass fed butter, softened
1/4 c. granulated sugar
3/8 c. brown sugar
then mix in:
1 organic free range egg
1/2 t. vanilla
Now slowly add the dry ingredients to the wet ingredients.
Then stir in:
a whole bunch of callebaut semi-sweet chocolate chips, as many as you have.
And then dump in some nestle’s semi-sweet morsels if what you have isn’t quite enough.
You do have a hankering for chocolate after all.
Drop them by spoonfuls onto a parchment-lined cookie sheet.
Bake at 350 degrees in a convection oven or at 375 degrees in a conventional oven for 10 minutes.
Warm cookies, cold milk.
Put the cookies that aren’t gobbled up by you and your people in a large zip-loc bag. They will be softer and, I dare say, even better in the morning. My daughter says “just as good, which is rare for cookies to be just as good the next day.” I stand by “even better.”