The other day I was walking out of CVS and there were two teenage girls in pajamas. Like full on onsie/flannel/maybe even unicorn pajamas. It got me and I started hysterically laughing. Maybe because it was so unexpected, but that’s what teenage girls do, right? I appreciate their boldness. I wore pajamas randomly (or straight up pillow cases) as a teenager, but you know, everyone’s different.
One day the girls swim team decided to dress up before one of our meets. Dress up means, skirt with heels, or something that brings attention to the fact that you’re getting hyped for a big meet. I wore a prom dress.
I wanted to go big, you know? And you can have all the confidence in the world driving to school, parking your car, but the moment you walk in you think to yourself, “shit I’m gonna be the ONLY person wearing a prom dress” and it morphs into some version of a nightmare until you shake if off and self talk yourself “own this, own this, you got this.” Then you start to feel really awesome about yourself again that you had the balls to do it. And balls I have.
I also have a cookie problem. It started young, the exact onset, I’m unsure, but as far back as I can remember I’ve had an irresistible urge to eat ALL the chocolate chip cookies. I wouldn’t just eat any cookie – it’s chocolate chip or bust. And I’m pretty picky when it comes to chocolate chip cookies. They have to have a crunchy. chewy outer edge. They have to have a soft, gooey, undercooked middle. They have to have that smell that creates a reliable Pavlovian response in me.
These turned out amazing!! The centers are basically warm cookie dough and they have a crisp outer edge. They hit all my cookie requirements. I won’t name names, because it was probably equally Jaryd and I, but I swear I don’t think these cookies lasted more than 24 hours, if that. We HOUSED these, no joke.
You will probably have more self-control. Maybe not, who knows 🙂
So let’s make my favorite chocolate chip cookies and call it a day because heyyoo I think it’s time to make another batch.
You want soft butter. Ideally you think ahead and allow your butter to sit out for hours and hours until it’s perfectly room temperature. Let’s be real, I’ve NEVER done this. 98% of the time I microwave the butter to expedite it’s “softening” journey.
Do whatever works for you, just make sure you allow the butter to cool a bit before you add the other wet ingredients. I used a food processor and loved how nice and smooth the batter turned out. I haven’t tested this recipe with a handheld whisk or electric mixer. Please share below if you give it a try!
Once the butter is warm/room temp, add the eggs, agave, and vanilla. Mix until it’s smooth and combined.
Add the almond flour, baking soda, and sea salt. Mix again.
Fold in the chocolate chips and walnuts with a spatula.
Chill the cookie dough for 30 minutes.
Use a cookie scoop (two large spoons work too) or an ice cream scoop for extra large cookies. Drop the batter onto a baking sheet lined with parchment paper.
Bake for 10 – 12 minutes.
After baking, allow the cookies to sit on the pan for about 5 minutes. Transfer to a cooling rack and continue this process until all the batter is used up. Mine made about 20 cookies.
Gooey centers, you guys. Gooey centers. Just want to throw in a quick note that these cookies are more delicate and not super hearty so treat them kindly when transporting them 🙂
- 2 eggs
- ½ cup unsalted butter, room temperature
- ⅓ cup agave nectar
- 1 teaspoon vanilla extract
- 1½ cup blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup dark chocolate chips (chopped dark chocolate is amazing too!)
- 1 cup walnuts, chopped
- Preheat oven to 350F.
- Once the butter is warm/room temp, add the eggs, agave, and vanilla to your food processor.
- Mix until it's smooth and combined.
- Add the almond flour, baking soda, and sea salt. Mix again.
- Fold in the chocolate chips and walnuts with a spatula.
- Chill the cookie dough for 30 minutes.
- Use a cookie scoop (two large spoons work too) or an ice cream scoop for extra large cookies.
- Drop the balls of the batter onto a baking sheet lined with parchment paper.
- Bake for about 10 - 12 minutes.
- After baking, allow the cookies to sit on the pan for about 5 minutes.
- Transfer to a cooling rack and continue this process until all the batter is used up.
Per cookie: Calories 169; Fat 14.2g (Sat 4.3g); Protein 3.6g; Carb 9.0g (net carbs 7.3g); Fiber 1.7g; Sodium 121mg
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