deep dish chocolate chip cookies

DEEP-DISH CHOCOLATE CHIP COOKIES

Yield: 2 cookies (1 per serving)
Prep Time: 5 minutes
Cook Time: 20 minutes

there is nothing better like chocolate chip cookies warm from the oven

3 tablespoons unsalted butter

3 tablespoons powdered erythritol-based sweetener

1 tablespoon lightly beaten egg (see Tip, here)

⅛ teaspoon vanilla extract

¼ cup (25g) blanched almond flour

¼ teaspoon baking soda

1 tablespoon sugar-free chocolate chips

SWEETENER OPTIONS:

A bulk sweetener will give these cookies the best consistency, but you could really use almost anything here.

1. Preheat the oven to 325°F and grease two 4-ounce ramekins or cute little 3½-inch cast-iron skillets, if you can find them!

2. In a microwave-safe bowl, microwave the butter on high until melted, about 30 seconds. Stir in the sweetener until dissolved, then stir in the beaten egg and vanilla extract.

3. Add the almond flour and baking soda and stir until well combined. Divide the dough between the greased ramekins and press to the edges. Divide the chocolate chips between the ramekins and press gently into the dough.

4. Bake for 15 to 20 minutes, until golden brown but still soft to the touch. The baking time will depend somewhat on how deep your ramekins are.

5. Remove from the oven and let cool in the ramekins for a few minutes before serving. Eat directly from the ramekin with a spoon.

DAIRY-FREE OPTION: Use coconut oil in place of the butter.

SERVING SUGGESTION: These cookies are absolutely dreamy with some Vanilla Bean Semifreddo (here), traditional Whipped Cream (here), or Coconut Whipped Cream (here).

TIP: If you only have bigger ramekins, you can bake both servings in one 8-ounce ramekin. The baking time will increase.

NUTRITIONAL INFORMATION

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deep dish chocolate chip cookies