WebPreheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla. In another bowl, mix together the flour, salt, baking …
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This M rs. Fields chocolate chip cookie recipe calls for both salted butter and salt. You need both to balance out the sweetness of the dough and the chocolate chips. If you don’t have salted butter, bump up the amount of salt you add to the dough. Once you add in the dry ingredients, be careful not to over mix the dough.
Here are the ingredients you'll need to make low carb chocolate chip cookies: Almond flour - I used a super-fine almond flour. If you're using ground almonds, just add an additional 2 tablespoons. Sugar substitute - I used a granulated erythritol monk fruit sweetener blend. Chopped dark chocolate. I settled on 90% dark chocolate.
For Mrs. Fields’ cookies, all-purpose flour is your best option. It helps make your cookies so light and fluffy. Oatmeal. Don’t worry; adding oatmeal won’t transform these cookies into oatmeal cookies. While it doesn’t add much flavor, it helps absorb the excess moisture in the dough to ensure it is impossibly light.
Preheat oven to 350ºF. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips by hand. With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.