Well, it's time to STOP searching for the BEST Keto Chocolate-Chip Cookiebecause Bakerlitahas baked it for YOU!
Today you are going to learn (step-by-step) how to make my NEW famous Bakerlita Bakery Style Chewy Keto Chocolate Chip Cookie! WATCH HERE!
My husband ate the entire tray of cookies as I was doing my test for this recipe and he said word for word “These cookies taste even better than any dirty cookie I have ever tried” I knew I didn’t have to change anything haha…
There is one secret ingredient in these cookies that make these cookies super chewy with an added beauty-boosting benefit, so keep reading! Also, I am going to show you mine behind the scenes Bakery Style cookie tips that you MUST do whenever you make ANY cookie.
This will be the easiest keto cookie recipe you literally only need 4-5 ingredients.
The main bulk of this recipe is found in my Bakerlita Beauty Baking Mix,which has the highest quality sourced ingredients on the market. This mix is 100% keto & paleo-friendly, meaning there is NO sugar, gluten, grains, or dairy.
And it has the added beauty-boosting grass-fed organic collagen, gelatin & MCT supplemented into my mix that will start beautifying you from the inside out!
You may purchase my baking mixes on my website link in the description box below, also if you would like to save money I would love if you would join my Bakerlita Membershipwhere you will receive 4 free beautiful recipe cards each month in the mail to implement with all my baking mixes.
In a medium bowl, open and pour the entire Bakerlita Baking Beauty Mixinto the bowl. Add 1tsp of baking soda and whisk together. Next, open the small pouch of keto, paleo & vegan-friendly chocolate chips fromBakerlita Mix. I like to leave a couple extra to place on the top of my cookies.
In a stand mixer start by creaming ½ cup of grass-fed butter. Make sure butter is room temperature. Cream for about 5 minutes until it has almost doubled in size and is much paler in color. This is a KEY step to great a perfect cookie every time!
Next, I would traditionally cream my sweetener with my butter, but since the sweetener is already mixed into the baking mix, I am going to add ½ cup f the dry Beauty Baking mix and add 1 whole egg.
At this time you may add a few options; I like to add 2tsp of blackstrap molasses to add that brown sugar flavor that a classic chocolate chip cookie has, however, if you're on a strict keto diet, just avoids this step. To add even more flavor, I like to add 2tsp of pure vanilla extract. Beat again for another few minutes until well combined.
Now add the rest of the Bakerlita Beauty Baking Mix into the mixer and beat for an additional 2 minutes until the keto cookie dough is ready to be scooped out!
Prep a cookie sheet with parchment paper, with a cookie scoop, scoop out 1 dozen cookies, 3 on each row. Using the palm of your lightly press down each cookie, add the remaining chocolate chip on the top if you kept some for the final garnish.
Before baking these cookies we have to do the opposite; placing the cookies in the fridge for 20 minutes prior to baking is my SECRET baking tip to create that desired soft baked chewy cookie with that perfectly scrimpy edge.
While waiting for the cookies to chill, pre-heat your oven to 350F, and it’s a good time to clean up too!
Once the cookies have chilled in the fridge for 20 minutes, pop keto chocolate chip cookies in the preheated oven for 11-13 minutes, depending on the oven.
Take out cookies and let them cool to room temperature, waiting about 25minutes before removing them from the pan.
Now it’s time for the taste test! These perfect bakery-style Keto Chocolate Chip Cookies will be a timeless recipe that you can bake any time of the year! If you LOVE soft, chewy classic chocolate chip cookies then I am positive you will fall in LOVE this guilt-free, beauty-boosting cookies!
Also, if you want to become a Bakerlita Memberand reap all the beauty baking benefitsthat all my mixes have, please click the link in the description box below!
Blessings & Bake The Bakerlita Way!
RECIPE
INGREDIENTS
1 pkg Bakerlita’s Baking Beauty Mix ½ cup grass-fed butter (room temp) 1 eggs room temperature 1 tsp baking soda 2 tsp blackstrap molasses (optional) 2 tsp pure vanilla extract
INSTRUCTIONS
Open and add the entire Bakerlita Beauty Baking Mix into a medium bowl, add baking soda and chocolate chips found in Bakerlita mix; Whisk until combined, and set aside.
Cream butter in a large bowl with a stand mixer with a beater blade or a hand electric mixer, beat until softened, 3-4 minutes; the butter should become lighter and almost double in volume.
Add ½ cup of Bakerlita Beauty Baking Mix, and an egg, vanilla, and molasses, and continue to cream for another 5 minutes.
Add the remaining of the dry ingredients, beat again until just incorporated.
Prepare a baking sheet with parchment paper, scoop out cookies on a baking sheet, depending on the size of the scoop, 9 jumbo, or 12 medium cookies.
Using the palm of your hand, slightly press down the cookie.
Place cookies in the fridge for 20min to allow them to chill.
Preheat oven to 350°F.
The cookies will spread somewhat during baking, but you still need to pre-shape them
(the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!)
Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo.
Garnish with flaky sea salt and allow the cookies to cool completely on the trays & enjoy with a cup of coffee!
Store in an airtight container for three to four days and freeze for up to 3 months.
Andrea Witthoeft
Author