chocolate chip coffee cookies
Preheat oven to 375. Line 2 baking sheets with silicon mats. Set aside. In an electric mixer with paddle attachment, cream the butter and sugar together until light and fluffy- approx. 5 minutes. Add the egg and combine. Next add the instant coffee. Add the flour, salt, baking soda, baking powder and combine- do not over mix.
Preheat oven to 350 degrees. Beat butter (or coconut oil), and sugar (or honey) until smooth. Stir in coconut flour and baking soda. Add eggs and vanilla extract, and mix well. Stir in chocolate chips. Drop by tablespoon onto parchment-lined baking sheet. Bake for 10 minutes, until just beginning to turn golden.
I've tried several batches of 3 recipes of keto chocolate chip cookies. Most of them contain very similar ingredients with only slight variations ofAlmond flourbutterxanthan gumbrown sugar alternative (Swerve brown)eggsugar free chocolate chipssaltbaking sodavanilla extractThe problem with all these recipes is consistent: the flavor is fine, but the texture is awful.1 cup unsalted butter, room temperature. 3/4 cup granulated sugar. 1/2 cup brown sugar. 2 eggs. 2 teaspoons vanilla extract. 2 cups chocolate chips. 1. Preheat the oven to 350F and line your cookie sheets with parchment paper. Combine the flour, coffee, baking soda, and salt in a bowl and whisk to aerate; set aside. Preheat the oven to 350ºF and prepare 1-2 large baking sheets with parchment paper. In a large bowl, whisk together the melted brown butter, sugars, vanilla extract, and egg. Add the gluten-free flour, instant coffee, baking powder, baking soda, and salt to the same bowl.
To make these soft batch chocolate chip cookies, you’ll first need to cream together the butter, cream cheese, sugars, egg, coffee, and vanilla. Scrape down the sides of the bowl and add in the cocoa powder and espresso powder. Mix until combined, then add remaining dry ingredients. Gently fold in the chocolate chips last.