Another Chocolate Chip Cookie

CarolynF · 05-03-2009, 03:06 PM

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.

Barbo · 05-03-2009, 04:11 PM

What think ye oh CarolynF?

I have all the ingredients. When you say almond flour, do you
mean the blanched almond flour?

judytab · 05-03-2009, 06:49 PM

Thanks so much, Carolyn! I am anxious to try it.
_____
Judy

CarolynF · 05-03-2009, 08:34 PM

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.

festivelyplump · 05-03-2009, 11:57 PM

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..

LosinTxBee · 05-04-2009, 05:37 AM

Carolyn, I'm anxious to try this recipe. Could you clarify something? 1/4 protein powder...would that be 1/4 cup? Thanks!!

CarolynF · 05-04-2009, 08:34 AM

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.

mac24312 · 05-04-2009, 12:30 PM

How many cookies does this make and I will figure out the carbs...

TY
HUGS
Christina

CarolynF · 05-04-2009, 01:17 PM

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.

LosinTxBee · 05-05-2009, 06:28 PM

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!

CarolynF · 05-06-2009, 01:18 PM

Hey, Bee...yipee for you. I think the dough "looks" like regular chippy dough, don't you?

ellief · 05-06-2009, 04:40 PM

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!!!!!

pocahontas · 05-06-2009, 05:31 PM

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!

CarolynF · 05-07-2009, 09:46 AM

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..

ellief · 05-07-2009, 03:21 PM

havign myself one right now. . .mmmmmmmmm

gallard · 05-08-2009, 08:16 PM

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.

sweetdreams · 05-13-2009, 12:39 PM

Quote:

Originally Posted by CarolynF

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.

Mainelydeb · 05-13-2009, 12:51 PM

oh these sound so good! Thanks for sharing the recipe.

CarolynF · 05-13-2009, 02:53 PM

Quote:

Originally Posted by sweetdreams

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.

sweetdreams · 05-14-2009, 09:38 AM

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

CarolynF · 05-14-2009, 02:54 PM

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..

sweetdreams · 05-14-2009, 07:11 PM

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!

CarolynF · 05-14-2009, 07:29 PM

The "brillance" belongs to the author of Cook's Illustrated who made 100's of cookies trying to find the right "mix"..

SugarPop · 05-15-2009, 08:09 AM

I love you CarolynF...........just sayin'

B

Bissonnettemi · 05-15-2009, 11:34 AM

Sounds yummy... must try soon

sweetdreams · 05-16-2009, 08:13 AM

Quote:

Originally Posted by CarolynF

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.

CarolynF · 05-16-2009, 02:17 PM

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..

sweetdreams · 05-16-2009, 04:56 PM

Thanks C...... You're right they taste kinda twangy with the Carbalose flour.

Oh well... at least I tried!

CarolynF · 05-16-2009, 05:57 PM

Gosh..that is too bad, sweet..

Maybe you can save them by crunching them up and layer them with chocolate pudding and whipped cream?

Bissonnettemi · 05-16-2009, 09:12 PM

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

05-03-2009, 03:06 PM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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. __________________ May 1: 141

05-03-2009, 04:11 PM	#2
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,271 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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?

05-06-2009, 04:40 PM	#12
ellief Senior LCF Member Join Date: Jun 2007 Location: Central New Jersey Posts: 279 Gallery: ellief Stats: 128/114/105 WOE: Clean Atkins, no dairy or frankenfoods	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!!!!! __________________ Visit my journal! http://www.lowcarbfriends.com/bbs/we...r-mindset.html happily married and healthy just looking to lose those honeymoon pounds and keep my family healthy

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

05-03-2009, 06:49 PM	#3
judytab Senior LCF Member Join Date: May 2003 Location: Garland, TX Posts: 373 Gallery: judytab WOE: general LC	Thanks so much, Carolyn! I am anxious to try it. _____ Judy

05-03-2009, 08:34 PM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

05-03-2009, 11:57 PM	#5
festivelyplump Senior LCF Member Join Date: Aug 2008 Location: UK- Kent Posts: 99 Gallery: festivelyplump Stats: 231/213/175 WOE: Low carb Start Date: November 2010	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..

05-04-2009, 05:37 AM	#6
LosinTxBee Junior LCF Member Join Date: Mar 2003 Location: Texas Posts: 25 Gallery: LosinTxBee	Carolyn, I'm anxious to try this recipe. Could you clarify something? 1/4 protein powder...would that be 1/4 cup? Thanks!!

05-04-2009, 08:34 AM	#7
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

05-04-2009, 12:30 PM	#8
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	How many cookies does this make and I will figure out the carbs... TY HUGS Christina

05-04-2009, 01:17 PM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

05-05-2009, 06:28 PM	#10
LosinTxBee Junior LCF Member Join Date: Mar 2003 Location: Texas Posts: 25 Gallery: LosinTxBee	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!

05-06-2009, 01:18 PM	#11
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hey, Bee...yipee for you. I think the dough "looks" like regular chippy dough, don't you?

05-06-2009, 05:31 PM	#13
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,866 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	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!

05-15-2009, 08:09 AM	#24
SugarPop Major LCF Poster! Join Date: Jul 2008 Location: NY Posts: 2,611 Gallery: SugarPop Stats: 225/143.0/125 (5'2") WOE: Atkins/ LowCarb	I love you CarolynF...........just sayin' B

05-07-2009, 09:46 AM	#14
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

05-07-2009, 03:21 PM	#15
ellief Senior LCF Member Join Date: Jun 2007 Location: Central New Jersey Posts: 279 Gallery: ellief Stats: 128/114/105 WOE: Clean Atkins, no dairy or frankenfoods	havign myself one right now. . .mmmmmmmmm

05-08-2009, 08:16 PM	#16
gallard Senior LCF Member Join Date: Jul 2004 Location: Western PA Posts: 78 Gallery: gallard WOE: Low Carb	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.

05-13-2009, 12:51 PM	#18
Mainelydeb Junior LCF Member Join Date: Sep 2007 Location: Maine Posts: 18 Gallery: Mainelydeb Stats: 284/255/200 WOE: Atkins Owl Start Date: Orig-2007-lost 70lb-Restart-9/10/12	oh these sound so good! Thanks for sharing the recipe.

05-14-2009, 09:38 AM	#20
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	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

05-14-2009, 02:54 PM	#21
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

05-14-2009, 07:11 PM	#22
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	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!

05-14-2009, 07:29 PM	#23
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	The "brillance" belongs to the author of Cook's Illustrated who made 100's of cookies trying to find the right "mix"..

05-15-2009, 11:34 AM	#25
Bissonnettemi MAJOR LCF POSTER! Join Date: May 2008 Posts: 1,085 Gallery: Bissonnettemi	Sounds yummy... must try soon

05-16-2009, 02:17 PM	#27
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

05-16-2009, 04:56 PM	#28
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	Thanks C...... You're right they taste kinda twangy with the Carbalose flour. Oh well... at least I tried!

05-16-2009, 05:57 PM	#29
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Gosh..that is too bad, sweet.. Maybe you can save them by crunching them up and layer them with chocolate pudding and whipped cream?

05-16-2009, 09:12 PM	#30
Bissonnettemi MAJOR LCF POSTER! Join Date: May 2008 Posts: 1,085 Gallery: Bissonnettemi	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