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Home » Cookies » Soft and Chewy Cacao Butter Chocolate Chip Cookies

Soft and Chewy Cacao Butter Chocolate Chip Cookies

September 22, 2016 By faith 6 Comments

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These Soft and Chewy Cacao Butter Chocolate Chip Cookies are everything chocolate chip cookies should be; crispy outside, chewy inside with deep caramel flavor notes and rich bursts of chocolate.

Soft and Chewy Cacao Butter Chocolate Chip Cookies 1

Chocolate chip cookies need no introduction, really. They’re just about everyone’s sweetheart cookie, and for good reason; I can’t think of anything better than a really great chocolate chip cookie.

Soft and Chewy Cacao Butter Chocolate Chip Cookies 2

I’ll be honest here; I’m a bit of a snob when it comes to my chocolate chippers. I know you can relate…when it comes to treat foods, if it’s not worth the calories taste-wise, there’s no sense in eating it, right? I promise you, these cookies are more than worth it. I find this paleo-friendly version to be more delicious than most regular (i.e., not gluten, grain, dairy, and refined sugar free) cookies. Don’t take my word for it though, whip up a batch for yourself and see what I mean.

Do share…what’s your favorite kind of cookie?

And now, here’s a little eye candy for you…

Soft and Chewy Cacao Butter Chocolate Chip Cookies 3

Soft and Chewy Cacao Butter Chocolate Chip Cookies 4

Soft and Chewy Cacao Butter Chocolate Chip Cookies 5

Soft and Chewy Cacao Butter Chocolate Chip Cookies 6

Soft and Chewy Cacao Butter Chocolate Chip Cookies 7

Soft and Chewy Cacao Butter Chocolate Chip Cookies
Author: Faith
Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Serves: Yields about 2 dozen cookies/12 servings
These Soft and Chewy Cacao Butter Chocolate Chip Cookies are everything chocolate chip cookies should be; crispy outside, chewy inside with deep caramel flavor notes and rich bursts of chocolate.
Ingredients
  • 2 1/2 oz (70 g) cacao butter, melted and cooled slightly
  • 1/2 cup (75 g) coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (175 g) almond flour
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup semisweet or bittersweet chocolate chips (see Note)
Instructions
  1. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
  2. Whisk together the cacao butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, baking soda, and salt, and then the chocolate chips.
  3. Use a 1 tablespoon-sized scoop to measure out the dough; roll each into a ball and arrange about 1 1/2 inches apart on the baking sheets. Slightly flatten each ball.
  4. Bake until the cookies are puffed and turning golden on the bottom and along the outside, about 6 to 9 minutes, rotating the trays once halfway through.
  5. Cool completely on the trays before removing using a thin metal spatula to remove the cookies.
Serving size: 2 cookies Calories: 240 Fat: 21 Saturated fat: 9 Trans fat: 0 Carbohydrates: 15 Sugar: 7 Sodium: 128 Fiber: 3 Protein: 4 Cholesterol: 15
Notes
Chocolate Chips: Use stevia-sweetened chocolate chips to keep these cookies paleo-friendly.[br][br]To Make Large Cookies: Use a 1/4-cup size scoop to measure out the dough (you will get about 6 cookies). Arrange them on 2 large baking sheets, slightly flatten each, and bake about 10 to 12 minutes, rotating the trays once halfway through. Cool completely on the trays before removing with a thin metal spatula.
3.5.3208

 

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Filed Under: Cookies Tagged With: Cacao Butter, Chocolate Chip Cookies, Cookies, Dairy-Free, Gluten-Free, Grain-Free, Naturally-Sweetened, Paleo, Primal, Recipes, Soft and Chewy Chocolate Chip Cookies

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Comments

  1. Milica says

    December 9, 2017 at 6:13 pm

    Hi,
    I was wondering what tapioca starch does in this recipe and if you’ve tried it without it?
    Thanks!

    Reply
    • faith says

      January 18, 2018 at 7:56 pm

      Milica, The tapioca starch helps with the chewy factor of these cookies. I haven’t tried the recipe without it, but please let me know if you play with the recipe and find a suitable substitute!

      Reply
      • Saša says

        August 3, 2018 at 7:09 pm

        These look amazing! Do you think I could use regular corn starch instead?

        Reply
        • faith says

          August 4, 2018 at 11:32 am

          Saša, Thank you! :) Do you mean using cornstarch instead of tapioca starch? I haven’t tried this, but I think it could work. You may want to reduce the amount of cornstarch to 1/2 the amount of tapioca starch (so use 1 TB cornstarch), and know that the final result may be a bit different. My guess is that the texture will be a bit more crumbly, rather than quite as chewy. If you decide to play with the recipe, please let me know how it goes!

          Reply

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  1. Holiday Cookies (Perfect for a Cookie Exchange or Festive Baking!) says:
    November 23, 2018 at 9:00 am

    […] Soft and Chewy Cacao Butter Chocolate Chip Cookies […]

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  2. Easy Turtle Brownies Recipe - An Edible Mosaic™ says:
    July 1, 2019 at 9:00 am

    […] Soft and Chewy Cacao Butter Chocolate Chip Cookies […]

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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