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.
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.
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…
- 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)
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
- 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.
- 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.
- 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.
- Cool completely on the trays before removing using a thin metal spatula to remove the cookies.