CHEWY CHOCOLATE CHIP COOKIES BRAND RECIPES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Preheat your oven to 350 and line two baking sheets with parchment paper.
• Combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.
• In a large bowl combine the melted butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.
• Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!
• Bake the cookies at 350 for 15 minutes or until golden brown on the top. Allow to cool for at least 20 minutes prior to consuming! Enjoy!