Milk Chocolate Chip Cookies (Edit recipe)

Why do we love these and why are they our new favorite? Well, there is chocolate involved in the cookie itself and then also dark chocolate chips. They also bake up so fluffy and the texture is so great! Are there any further reasons needed? Nope, not over here as chocolate is one of our love languages! Adding pili nuts to the mix only makes them even more dreamy and you do not want to skip them! They also freeze well, so there’s no reason NOT to make a bunch! In fact, since you freeze the dough balls before you bake them anyways, definitely make a double batch and keep some dough balls in the freezer.

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	15 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	15 g
Sodium:	335 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 16

Ingredients

.5 cup Salted Butter, can sub ghee or organic shortening
.75 cup Maple Sugar
1 whole Egg, room temperature
1 tsp Pure Vanilla Extract
1 cup Cassava Flour
2 Tbsp Cocoa Powder
1 tsp Cream of Tartar
.5 tsp Baking Soda
.25 tsp Sea Salt
.75 cup Dark Chocolate Chips
.33 cup Raw Unsalted Pili Nuts
1 Tbsp Kosher Salt, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, add butter, maple sugar, egg and vanilla. Using a hand mixer, beat until well combined and smooth.
Add cassava flour, cocoa powder, cream of tartar, baking soda and salt. Mix until fully combined. Add chocolate chips & Pili nuts (if using) and mix again until well combined.
Scoop out dough balls (I used a #40 cookie scoop) onto a baking sheet and place in freezer for 30 mintues. You can bake these without freezing them, you will just have a flatter, crisper cookie.
Preheat the oven to 375° and prepare the baking sheet by lining with parchment paper or silpat mat. Remove dough balls from the freezer and arrange on baking sheet at least 2″ apart. These are larger cookies and will need room as they bake.
Bake for 14-15 minutes or until edges just begin to get brown. Remove from the oven and sprinkle with koser salt if using. Let set for 5 minutes then move them to a cooling rack. Store in an air tight container if you don’t eat them all!