After a rather long hiatus, I realized how I missed cooking, baking, and posting on this little blog. I’m getting back into the swing of things by bringing you Salted Dark Chocolate Chip Cookies with a twist. They’re surprising light and fluffy, with that salted dark chocolate flavor, of course. These cookies are the result of a successful experiment; they proved their deliciousness, despite a unique texture, when I brought them to a Superbowl party and they were gone in a flash.
I’ve established that they’re tasty, but there’s something else I should tell you- they’re made with just eggs, almond butter, maple syrup, chocolate, and a little salt. A simple, healthier take on a classic.
I immediately thought I’d messed up when I saw how thin the batter was. Soon though, I realized that the batter will not look like normal cookie batter, and the cookies will not have the texture of a normal cookie. And, I’m totally ok with that because they’re awesome. As you can see, I struggled at first to get them onto the cookie sheet….. Tip #1: Give them lots of room on the cookie sheet.
1 cup creamy almond butter
2 tsp vanilla extract
1/3 cup maple syrup
1/2 tsp sea salt
Coarse salt for sprinkling
1/2 tsp baking soda
Your favorite dark chocolate bar, coarsely chopped and divided
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine together almond butter, maple syrup, egg, vanilla, baking soda, and salt until smooth. Fold in 1/3 cup of chocolate chunks.
3. Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper, top each cookies with extra chocolate pieces. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath. They will come out pale on top and puffy. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool entirely. Repeat with remaining dough. Makes roughly 18 cookies.