CHOCOLATE CHIP COOKIE SUGAR RECIPES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with 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 the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. 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. Eat warm, with a big napkin.

Steps:

• Preheat oven to 350F
• Line an 8x8 inch pan with parchment paper.
• In a bowl combine the almond flour, coconut flour, salt, and baking powder. set aside.
• Using an electric hand mixer beat the eggs and sweetener together.
• Add the almond butter, butter and vanilla extract. Combine.
• Add the almond flour mixture and mix until fully combined.
• Fold in the chocolate chips with a spatula.
• Pour the batter into your 8x8 baking pan.
• Bake for 25-30 minutes or until the edges are golden brown.
• Remove from the oven and allow to cool completely before slicing.
• Stores in the fridge for 10 days or in the freezer for 3 months.