Everyone digs simplicity every now and then, whether it is at snack time or with the elaborate lunch and dinner options. I mean who can forget the good old recipe of mom made freshly baked vanilla cake or maybe it’s the fish curry that you are thinking of this moment… but I am thinking more of a simple modest Chocolate Chip Cookie today! I mean c’mon first of all its a cookie and then it’s loaded with chocolate – ain’t that just double the bliss?
Well, you know what’s special about these? The fact that they come in two versions – thin and crispy version and the soft chewy – somewhat hard on the edges version – all from the same cookie dough! Aint that something? I mean I have tried so many chocolate chip cookies, the gluten-free, the paleo, the AIP and the what not – they were all good – but soft and chewy like my Paleo Ginger Cookies – just not crisp…and I was hunting crisp! And hey, I finally had my Alchemist moment! I whipped it up all by my own somewhat 48 cookies later!
Unlike other cookies – the secret to having a thin and crispy cookie is to make the dough a lil ooey gooey by adding that extra egg and spreading the batter into bite-size pieces on the pan – the batter will then expand to double its size – giving you the perfect thin texture that is crisp when baked and even the one that remains after! But that’s something I achieved at step 2! In step one I layed out the dough of the size of a regular cookie and what I got was a brilliant gigantic cookie which had a special subway cookie-like texture according to me – you know a bit hard on the sides and a bit soft in the middle! Pretty Cool eh? You bet!
Let’s get baking then:
[lt_recipe name=”Simple Paleo Chocolate Chip Cookies” summary=”The Paleo Chocolate Chip cookies are super simple to make & can result in 2 different versions.. my favorite – thin & crisp version & another is the subway cookie version (Large, round & a little soft) – Either ways they taste absolutely fantastic, are loaded with healthy fats and make for a super snack. ” servings=”24″ total_time=”1HR” print=”yes” ingredients=”Almond Flour – 2 cups;Baking Soda – 1 teaspoon;Cream of Tartar – 1 teaspoon;Coconut Flour – 1.5 tablespoons;Psyllium Husk – 1.5 tablespoons;Coconut Sugar – 3/4th cup;Ghee – 1 cup;Vanilla Extract – 2 teaspoons;Eggs – 2 (Large | Brown | Organic);Dairy Free and Gluten free dark chocolate chips – 1 little less than 1 cup” ]Preheat the oven to 375 degrees;In a large bowl combine Almond Flour, Baking Soda and Cream of Tartar;Mix well and break any lumps to get a powdered texture;In a blender add ghee and coconut sugar & blend for 30-40 seconds on high to get a creamy pale texture;Add in the vanilla extract & crack in 1 egg at a time;Blend again on high for about 20 seconds and then crack in another egg and blend for a final 30-40 seconds;Mix the batter with the dry ingredients and add in your coconut flour + psyllium husk and mix until everything is well incorporated and you get a ooey googey texture;Lastly add in the chocolate chips and combine well (I used EnjoyLife chocolate chips);On a baking pan lined with a sheet of parchment paper pull together bite sized cookie dough balls (approximately a tablespoons worth) roll them with the help of your hand and place them on the pan and flatten them a bit with the help of your fingers;Flatten only enough for them to resemble a cookie;Give a round shape if not already in that size;The batter has the tendency to double up in size which will then give you a normal sized thin crisp cookie;Add more chocolate chips on top if desired and bake for 10 mins;Alternatively combine 3-4 bite sized balls and spread them out on the baking pan as one cookie dough ball – this will help you get a gigantic cookie (baking time remains same);You can also use cookie cutters and cut into the gigantic cookie to make fun shapes for children;Enjoy!;Dont forget to leave a comment if you enjoy these crispies[/lt_recipe]