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Old 05-03-2009, 03:06 PM   #1
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Another Chocolate Chip Cookie

I tweaked the Cook's Illustrated "perfect chocolate chip" recipe for us LCers..


Chocolate Chippers

1 1/4 cups sifted almond flour
1/4 cup vital wheat gluten or more almond flour
1/4 vanilla protein powder
1/2 tsp. baking soda Note: you could leave out the vwg, I'm sure
1 1/2 cup of sweetener
1 tsp. molasses
1 3/4 sticks of unsalted butter
1 tsp. salt
2 tsp. vanilla
1 large egg
1 large egg yolk
1 cup of SF chocolate chips or chopped 85 Percent Lindt bar
3/4 cup of pecan pieces or walnut pieces, toasted lightly

Heat oven to 350. Line your cookie sheets with parchment paper

In a large bowl sift the dry ingredients together..flours/powder/baking soda/sweetener/salt.

In a large skillet, melt 10 Tbs. of the butter until melted, Continue cooking and swirling butter until caramel color..1 to 3 minutes. Remove from heat and pour the melted butter into a medium heatproof bowl, then stir the remaining 4 Tbs. of butter into the melted butter until everything is melted. Let cool slightly.

Add salt and vanilla to melted butter and whisk. Add yolk and egg and whisk until thoroughly mixed.

Then gradually add your dry ingredients to the butter/egg mixture and whisk/stir until smooth..Fold in toasted nuts and chocolate chips.

Drop cookie dough onto parchment paper, pressing the dough down a bit so it is not lumpy. Bake cookies one tray at a time for 10-14 minutes or until
they are golden on the bottom. Cool slightly and then transfer to a cookie
rack and let cool completely.
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Old 05-03-2009, 04:11 PM   #2
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Are these THE BEST?

What think ye oh CarolynF?

I have all the ingredients. When you say almond flour, do you
mean the blanched almond flour?
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Old 05-03-2009, 06:49 PM   #3
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Thanks so much, Carolyn! I am anxious to try it.
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Old 05-03-2009, 08:34 PM   #4
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Barbo: I used blanched from Honeyville, but I think you could use any almond flour that you have on hand..You also could grind your own from raw almonds, too.
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Old 05-03-2009, 11:57 PM   #5
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Arghhhh.. I've just beaten myself up after over indulging in chocolate biscuits last week and someone goes and posts a recipe for what I might add looks like a very delish recipe for more biccies..
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Old 05-04-2009, 05:37 AM   #6
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Carolyn, I'm anxious to try this recipe. Could you clarify something? 1/4 protein powder...would that be 1/4 cup? Thanks!!
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Old 05-04-2009, 08:34 AM   #7
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Oh my...Bee..I had a mental pause. Yes, it is 1/4 of a cup..Let me know how you like these..

I keep them in a freezer container and microwave them slightly to warm them up.
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Old 05-04-2009, 12:30 PM   #8
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How many cookies does this make and I will figure out the carbs...

TY
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Old 05-04-2009, 01:17 PM   #9
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Honestly, you can make them any size, depending on your scoop or spoon..I can't remember how many this made, so if you want to do the whole recipe, then peeps can figure out how much per cookie.
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Old 05-05-2009, 06:28 PM   #10
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Wanted to give my review on these cookies. EXCELLENT!!! I did make a slight goof (senior moment!) by using 1 and 3/4 CUPS of butter instead of sticks. Then I had to add some of Kevin's cookie/cake flour mix to it. Definitely worth making again.

Thanks, Carolyn!
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Old 05-06-2009, 01:18 PM   #11
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Hey, Bee...yipee for you. I think the dough "looks" like regular chippy dough, don't you?
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Old 05-06-2009, 04:40 PM   #12
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i just made these adn they are great!!!!!!!
i didnt want to use sugar free chocolate cuz of the sugar alcohols, so i used about 1/2 oz of unsweetened bakers chocolate and basically chopped it realllly fine. . the sweetness from the cookie helps sweeten the chocolate. also, i didnt have any molasses so just didnt use it. i dont find it missing at all. . .

i made the batter, then decided to use a 1/2 tablespoon measuring spoon i have to make sure everythign would be uniform. i ended up with 64 cookies!!!!!!!
each cookie has:
40.17 calories
.656 total grams of carbs (i didnt even bother to calculate fiber since the carb count is so low)
3.75 grams total fat
1.3 grams of protein

i had one of these and they were yummmmmy!!!!!
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Old 05-06-2009, 05:31 PM   #13
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I just picked up some pp and chocolate. I cant wait to make a batch of these.

ellief - I have a melon baller that I use for my cookies. I like them uniform too!
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Old 05-07-2009, 09:46 AM   #14
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Ellie: Great..I totally agree on using 100 percent chocolate bar or even the 85 percent chocolate bar. You don't need SA's in this recipe..Glad you liked them. I use a small cookie scoop for uniformness, too..
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Old 05-07-2009, 03:21 PM   #15
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havign myself one right now. . .mmmmmmmmm
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Old 05-08-2009, 08:16 PM   #16
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This sounds like a great chocolate chip cookie recipe. I need to try it soon. Two secrets for a great chocolate chip cookie is:

1. Refrigerate the cookie dough at least 24 hours.
2. Sprinkle some sea salt on the the cookie before placing them in the oven.

I found these tips from the famous New York Times Chocolate Chip Cookie Recipe.

I made this recipe for Easter, but used 85% chocolate. It was the best cookie I have ever made.
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Old 05-13-2009, 12:39 PM   #17
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Quote:
Originally Posted by CarolynF View Post
Hey, Bee...yipee for you. I think the dough "looks" like regular chippy dough, don't you?

Hi!! These are in the oven right now... but my dough is kinda on the runny side..... I added some more almond flour.... but I must say the carmelized butter with the molasses added... smelled delicious....

It seems like that could be a base for something else too.... just don't know what.
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Old 05-13-2009, 12:51 PM   #18
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oh these sound so good! Thanks for sharing the recipe.
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Old 05-13-2009, 02:53 PM   #19
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Quote:
Originally Posted by sweetdreams View Post
Hi!! These are in the oven right now... but my dough is kinda on the runny side..... I added some more almond flour.... but I must say the carmelized butter with the molasses added... smelled delicious....

It seems like that could be a base for something else too.... just don't know what.
You could have refrigerated the dough for an hour or so to firm it up. Hopefully, the extra almond flour won't dry them out. Let me know.
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Old 05-14-2009, 09:38 AM   #20
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I did add some extra almond flour.... because I couldn't wait to eat them! They are Soooo GOOD!!! Maybe next time I'll have more patience and let them sit in the fridge for a little bit before baking them. Wonderful flavor.... I used 1/4 cup Erythritol, I splenda quick pack and 13 drops of sweetfreeze for my sweetener.

Thanks Carolyn
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Old 05-14-2009, 02:54 PM   #21
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SDreams...I'm so glad you liked them..I need to make another batch..I have one cookie left in the freezer........one small cookie. Now, did you only melt part of the butter and leave the rest just soft? That helps..Of course, if our houses are warmish, that doesn't help much either..I think refrigerating them is a good idea..
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Old 05-14-2009, 07:11 PM   #22
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Carolyn... I need to make another batch too.....yeah, I did cook only part of the butter , then added the rest, it all melted beautifuly... I added the erythritol to the butter and molasses... it was almost like caramel before I combined it with the egg and egg yolk.

Brilliant( sp? ) idea about carmalizing the butter....

I didn't taste it but it smelled really really good! Like a sauce If I could only thicken it up some more.

Anyway... it was good and as you know really added to the flavor of the cookies.

Cheers!
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Old 05-14-2009, 07:29 PM   #23
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The "brillance" belongs to the author of Cook's Illustrated who made 100's of cookies trying to find the right "mix"..
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Old 05-15-2009, 08:09 AM   #24
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Old 05-15-2009, 11:34 AM   #25
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Sounds yummy... must try soon
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Old 05-16-2009, 08:13 AM   #26
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Quote:
Originally Posted by CarolynF View Post
I tweaked the Cook's Illustrated "perfect chocolate chip" recipe for us LCers..


Chocolate Chippers

1 1/4 cups sifted almond flour
1/4 cup vital wheat gluten or more almond flour
1/4 vanilla protein powder
1/2 tsp. baking soda Note: you could leave out the vwg, I'm sure
1 1/2 cup of sweetener
1 tsp. molasses
1 3/4 sticks of unsalted butter
1 tsp. salt
2 tsp. vanilla
1 large egg
1 large egg yolk
1 cup of SF chocolate chips or chopped 85 Percent Lindt bar
3/4 cup of pecan pieces or walnut pieces, toasted lightly

Heat oven to 350. Line your cookie sheets with parchment paper

In a large bowl sift the dry ingredients together..flours/powder/baking soda/sweetener/salt.

In a large skillet, melt 10 Tbs. of the butter until melted, Continue cooking and swirling butter until caramel color..1 to 3 minutes. Remove from heat and pour the melted butter into a medium heatproof bowl, then stir the remaining 4 Tbs. of butter into the melted butter until everything is melted. Let cool slightly.

Add salt and vanilla to melted butter and whisk. Add yolk and egg and whisk until thoroughly mixed.

Then gradually add your dry ingredients to the butter/egg mixture and whisk/stir until smooth..Fold in toasted nuts and chocolate chips.

Drop cookie dough onto parchment paper, pressing the dough down a bit so it is not lumpy. Bake cookies one tray at a time for 10-14 minutes or until
they are golden on the bottom. Cool slightly and then transfer to a cookie
rack and let cool completely.

Hi Carolyn.... in the original recipe how much flour was used?? I''m thinking of using some carbalose flour? What do you think?? Thanks... I'm making these today and couldn't find the orininal recipe.
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Old 05-16-2009, 02:17 PM   #27
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Sweet: It was 1 3/4 cups of all purpose flour. Well..you can try it with the carbalose..but sometimes it is still "twangy" tasting. You might want to add more vanilla or more molasses to de-twange it. Let me know..
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Old 05-16-2009, 04:56 PM   #28
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Thanks C...... You're right they taste kinda twangy with the Carbalose flour.

Oh well... at least I tried!
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Old 05-16-2009, 05:57 PM   #29
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Gosh..that is too bad, sweet.. Maybe you can save them by crunching them up and layer them with chocolate pudding and whipped cream?
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Old 05-16-2009, 09:12 PM   #30
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Hi C! I made the dough as written using Trader Joe's non blanched AF and found that I needed to add some Carbalose to the recipe to oomph them up...not sure why but they were too wet, so did so by the five finger pinches until it reached a consistency that I really liked.... Yummo!

Wonderful in flavor and texture! THX
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