I’m definitely not good at everything (who is? I’ll hate that person, thank you), but my chocolate chip cookies baking skillz are top notch. So as I get deeper into Paleo baking in this, my second NewYearNewYou January Paleo baking-fest, I have taken it upon myself to build the perfect Paleo chocolate chip cookie. I’ve given it a shot a few times in the past (hereand here), and I really do like those recipes. They’re solid, and very tasty. But, frankly, they’re just not the thick and chewy chocolate chip cookies that I’ve been making for at least half my life (both before and after gluten free), to rave reviews all around. Could it be done? Crispy on the edges, thick and soft and chewy toward the center?
You know where this is going, right? It has taken countless batches (not a big problem, in the grand scheme), but at great long last I would like to introduce you to thick and chewy Paleo chocolate chip cookies. Everyone, these are the perfect Paleo chocolate chip cookies. Cookies, everyone.
I am proud to report that I did not resort to using a million different types of Paleo flours in these cookies. Just blanched almond flour and tapioca starch/flour, leaning more heavily on the almond flour (so make it the right brand!). The rest of the ingredients are pretty much what you’d expect from a chocolate chipper, but as with all cookies (and most other baking recipes, be they cakes, cookies, scones, etc.) it’s about the balance of ingredients, and the temperature of each as they’re combined and before they’re baked. If you don’t chill the dough as instructed, for example, you will be cursing me as you sometimes do. So chill the dough, and nobody gets hurt, right? xoxoxoxoxoxoxoxoxoxo
Prep time:Cook time:Yield:14 cookies
1 1/2 cups (168 g) blanched almond flour*
1/2 cup (60 g) tapioca starch/flour**
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (120 g) coconut palm sugar
4 ounces dark chocolate chips (I used Enjoy Life brand, but many readers suggest Rice Dream brand)
1/4 cup (56 g) virgin coconut oil, melted and cooled
2 eggs (120 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
*I recommend using Honeyville brand or Nuts.com brand for a finely ground, blanched almond flour (not almond meal).
**I only recommend buying tapioca starch/flour from Nuts.com or Authentic Foods. Bob’s Red Mill tapioca starch is of inconsistent quality. Do not buy tapioca starch/flour from the Asian food store as it is frequently contaminated.
Make and chill the dough. In a large bowl, place the almond flour, tapioca starch/flour, baking soda, salt, and coconut palm sugar, and whisk to combine well. Remove about 1 tablespoon of dry ingredients and place in a separate small bowl. Add the chocolate chips to the small bowl, and toss to coat the chips in the dry ingredients. Create a well in the center of the dry ingredients and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips mixed with the dry ingredients, and mix until the chips are evenly distributed throughout. The cookie dough will be very soft, and almost liquid at this point. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days, until firm.
Shape the cookies. When you are nearly ready to bake the cookies, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 portions, each about 40 grams. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.
Bake the cookies. Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.