Today, I want to share my favorite dessert: Chocolate Chip Cookies. But not just any chocolate chip cookies. These cookies are epic. The secret isn't in the ingredients (but the sea salt and high quality chocolate chips do help a lot) - it's in the technique. After the dough is formed, chill it in the refrigerator for at least an hour. This gives the dough time to fully soak up the eggs, creating a drier and firmer dough, which bakes into a soft, chewy texture that lasts for days. There's a lot of stuff happening at the microscopic level, but you just need to put the bowl in the fridge and take it out after an hour. Easy - and the results are amazing.
Carbs-per-gram ratio: 0.5604
Serving Size 1 cookie, 120g (about 68g carbs)
|All purpose flour||454g||(336g)|
|Semi sweet chocolate chips||345g||(226g)|
|Pecans or walnuts||90g||(12g)|
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.
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