Soft Spot Chocolate Chip Cookies
Just in time for Valentine’s Day, I have created these Soft Spot Chocolate Chip Cookies. Make no mistake, there aren’t any soft spots in these. They are chewy-crunchy, oh and heart shaped?! Could I be any more mushy and just nutty over there? Seriously. Speaking of nutty, these cookies are made with almond meal AND flour. If you have a strong gag reflex, I would recommend skipping everything I have written in this post and scrolling down directly to the recipe. I’m serious, and thank me later.
Going back to being mushy and a bit nutty, I originally started making variations of chocolate chip cookies for my boyfriend Tim. He is one of the biggest reasons I got into baking. The man has an enormous sweet tooth, and nothing brings me more smiles than seeing him with a full belly and happy heart. There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” — Thomas Wolfe He is absolutely wonderful to me, and I like to please him with sweets and treats as often as possible. He prefers cookies to be crunchy, and I like them soft and gooey. It was hard for so long to make him cookies that he not only enjoyed the taste of, but the texture as well.
Soft Spot Chocolate Chip Cookies
I have made chocolate chip cookies with every brand of chocolate chip you can imagine and sweetened them with everything from bananas or raw honey to maple syrup or coconut sugar. My biggest obstacle has always been the dry ingredients though. I truly love the texture almond flour produces, but I prefer the taste from almond meal. It’s grittier, and I just love it. What the hell is the difference? Almond flour is ground a lot finer than almond meal. The skins from the almonds have also been removed when producing almond flour (usually), whereas almond meal is made up of almonds with the skin still on them. My point is, you name it, I’ve tried it.
Where does this lead me? I mixed the two: almond meal and flour. That way, I was able to get away with great flavor and texture. These cookies will be sure to leave your loved ones, at your mercy, bribing you for another batch. Who knows, you may get an extra couple bouquets of flowers this year or another pair of diamond earrings? I’m only trying to create a little bit of competition for you all (well, all of you men.) Ladies, relax. We all know the way to a man’s heart is through their bellies, so preheat the stove and get to creating some lovemagic in the kitchen this Valentine’s Day. Needless to say, if you are not celebrating Valentine’s Day this year with your special someone, please go ahead and make a batch for yourself. We all need to fall in love with ourselves over and over again, don’t we? Luckily, mine and Tim’s anniversary lands on a day at the end of February. We both agreed not to ever celebrate Valentine’s Day and hold off all of the extra kissing, baking and nit picking until the end of the month. What a relief. I like to sit back and enjoy the madness anyways. Happy Valentine’s Day!
- Preheat oven to 350 degrees Fahrenheit.
- Place almond flour, almond meal, salt and baking soda in a food processor.
- Pulse in coconut oil, sweetener, and vanilla extract until a dough forms.
- Remove the blade from the processor processor and stir in the chocolate chips by hand or with a spatula/spoon.
- Scoop the cookie dough one level tablespoon at a time onto a parchment lined baking sheet. I like to use a rimmed baking sheet (that way, my cookies don't burn on the bottom.)
- Press balls of cookie dough down gently with the palm of your hand or a fork.
- Bake at 350 degrees for 8-10 minutes or until they look golden brown around the edges.
- Cool for at least 15 minutes (do not try to handle cookies before then because they will break!)
- This should make 12-14 large cookies.
There is no Nutrition Label for this recipe yet.