Free Double Chocolate, Chocolate Chip Cookies Recipe
Everyone loves some over-the-top delicious chocolate chip cookies.
Cookies have a way of bringing out the cozy, warm, and fuzzy like no other sweet treat.
Now, good chocolate chip cookies are not just chocolate flavored or chocolatey enough – they have to be chocolatey to the point of madness. And we have just the recipe.
These Double Chocolate Keto Cookies are soft, buttery, crumbly, and intensely chocolatey and fudgy. With a mellow hint of coconut aroma, these are the chocolatiest cookies ever – they combine rich cocoa with sumptuous Dark Chocolate Truffle ingredients and are then studded with chocolate chips.
And if you’re into nuts, go ahead and fold in some chopped walnuts into the dough.
We suggest you let the cookies cool before you sneak a bite. But that’s a big ask…
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine the butter and erythritol and cream them together with an electric mixer. Add the eggs and vanilla and beat again.
In a separate bowl, combine the coconut flour, almond flour, cocoa powder, baking soda, xanthan gum, salt, and Keto Activate (if using). Add the dry ingredients to the wet ingredients. Mix again with the electric mixer until all ingredients are fully incorporated.
Using a spatula, fold in the chocolate chips.
Use a cookie scoop to scoop cookies onto the baking sheet. Place in the preheated oven and bake for 8-10 minutes.
Remove from the oven and let cool completely on the baking sheet before serving.
Directions for Freezing the Cookie Dough:
This dough can be frozen for up to 3 months.
Before freezing just make sure to portion out all the cookies and place them on a parchment paper-lined cookie sheet. Freeze them for about an hour and let them harden. You can then transfer them to a freezer bag.
When ready to bake, place frozen cookies on a parchment-lined cookie sheet and let them thaw in the refrigerator for several hours.
Fully-baked cookies can also be frozen for up to 3 months. In fact, it’s easier to freeze the baked cookies rather than the dough. Just let them cool completely after baking and transfer them to freezer bags. And just thaw at room temperature wherever you need them.
If cookies are too flat, chill dough for a half-hour before baking.