BAKERS CHOCOLATE COOKIES RECIPES

Steps:

• In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl
• Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes
• Add eggs, one at a time, mixing well after each addition
• Stir in vanilla
• Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds
• Drop chocolate pieces in and incorporate without breaking them
• Press plastic wrap against dough and refrigerate 24 to 36 hours
• Dough may be used in batches, and can be refrigerated up to 72 hours
• When ready to bake, preheat oven to 350˚F
• Line a baking sheet with parchment paper or a nonstick baking mat
• Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up
• Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
• Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more
• Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day