A trick to cooking, and cooking well, is to read the entire recipe from start to finish. Before you start cooking.
You need to get your mise en place (in French this means “putting in place”), know what the steps are and what comes first and what comes last, the oven temperature, how long to saute, etc. Cooking is all in the details. (And the quality of the ingredients…)
But what about when you accidentally do it your own way (because you did not read the entire recipe first) and it turns out better than the original?
It probably doesn’t happen often, but when it does, you rejoice and share the love!
This is what happened to me when I first made the Paleo Chocolate Chip Cookies. I did it my way and the results were, well, stunning. The second time I made the recipe I followed the original directions exactly and blogged about it. And while the cookies were good, they were not as good as my original version. This recipe version cookies were flat and thin, while my version produced a puffy and substantive cookie that was, according to David, better than a toll house cookie. And actually seemed like a toll house cookie.
I have continued to make these incredible chocolate chip cookies using my updated recipe and realized that it was time to share with you my secret to make better-than-toll-house-cookies. Yes, these paleo cookies are that good.
The trick is to combine the egg yolk, egg, salt and coconut sugar to make a thick and rich caramel-like sauce. Then you add the almond butter and stir well to combine. Toss in the dark chocolate chunks, vanilla and stir again. Then sprinkle the baking soda and stir quickly to blend.
So, let’s not wait another minute. Let’s get cooking and make a paleo cookie that we think is even better than it’s glutenous and sugary cousin, toll house.
The Perfect Paleo Chocolate Chip Cookie
- 1 pastured egg yolk
- 1 pastured egg
- 1/4 teaspoon kosher salt
- 1/2 cup coconut sugar
- 1 cup almond butter
- 3.5 or 4 ounce 72% dark chocolate bar chopped
- 1 1/2 teaspoons vanilla
- 1 teaspoon baking soda
- Maldon salt garnish
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Set aside.
In a large bowl, place the egg yolk and egg and whisk to combine. Add the salt and stir well to dissolve the salt. Next add the coconut sugar and blend well to incorporate so the sugar dissolves completely. This will will end up looking like a gorgeous caramel sauce.
Now add the almond butter and blend well to combine. At this point, the batter is very thick.
Toss in the chocolate chunks and vanilla and stir well so everything is thoroughly incorporated.
Fill a small bowl with warm water...you will use this to keep your fingers moistened while making the cookies. Set aside.
Gently add the baking soda to the batter and stir to combine so there is no sign of baking soda left in the batter.
Now quickly wet your fingers. Using a tablespoon, scoop some batter (about 1 1/2 tablespoons) and use your fingers to make a semi-ball. (The batter is very sticky and the wet fingers minimizes the batter that will cling to your fingers.) Place the ball of batter on the cookie sheet. Repeat until each cookie sheet has six cookie mounds for a total of 12 cookies.
Place the cookie sheets in the oven and bake for 12-15 minutes, until puffy and slightly golden. After 6 minutes, rotate the cookie sheets.
Remove the cookie sheets from the oven and immediately sprinkle each hot cookie with a few sprinkles of Maldon salt. This will add just a touch of saltiness to your cookies and make them absolutely sensational.
Let the cookies cool on the cookie sheet.
Enjoy as cookies or make an ice cream sandwich. Store any uneaten cookies in the freezer.