Directions: |
Directions:Preheat your oven to 375 degrees, ensuring that it comes to temperature before you start baking for evenly cooked cookies.
In a medium bowl, whisk together the flour, baking soda, and salt. This mixture of dry ingredients will act as the foundation for your cookies, so quality matters. Be sure to level your measuring cups for the precise amount.
In a large bowl, cream together the softened unsalted butter, granulated monk fruit, and light brown monk fruit until the mixture is light and fluffy. The secret to that perfect texture is using butter at the right softness, so it blends seamlessly with the sugars.
Beat in the vanilla extract, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This will help create a smooth, velvety batter.
Gradually blend in the dry ingredients with the wet mixture, stirring until just combined. Overmixing can lead to tough cookies, so fold in the ingredients gently until they’re just united.
Stir in the chocolate chips, distributing them evenly throughout the batter. The quality of chocolate can make or break your cookies, so choose chips that will melt lusciously in the oven. Add optional nuts.
Drop rounded tablespoons of the cookie dough onto ungreased baking sheets, spaced about 2 inches apart to give them room to spread.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown. Remember, they will continue to cook on the baking sheet after you remove them from the oven, so if you crave that gooey center, it’s okay to pull them out just as they begin to brown.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. This resting time is essential for achieving that perfect cookie texture. |
This recipe for Keto Chocolate Chip Cookies is from