Chocolate Chocolate Chip Cookies

In the bustling offices of a dynamic tech startup, a sense of camaraderie and friendly competition was the norm, extending beyond the realms of innovation and coding to the very kitchen where employees shared their culinary creations. As the holiday season approached, the company’s annual cookie contest became the topic of every conversation, a much-anticipated event that brought together the diverse talents of the team in a deliciously competitive spirit. This year, however, the stakes were higher, with the winner promised a coveted extra day of vacation.

Among the participants was Julia, a software developer known for her meticulous attention to detail and a hidden talent for baking. Julia, who had embraced a ketogenic lifestyle, saw the contest as an opportunity to challenge the conventional cookie paradigm and showcase the possibility of indulgent, low-carb treats. Determined to win and earn that extra day of rest, she decided to enter her masterpiece: Chocolate Chocolate Chip Cookies, a recipe that was not only keto-friendly but irresistibly delicious.

Julia’s cookies were a symphony of textures and flavors, starting with a blend of superfine almond flour and coconut flour for the perfect tender crumb. Baking soda was added to give the cookies just the right lift, while heavy whipped cream and unsalted grass-fed butter provided a rich, moist base that set the stage for the layers of chocolatey goodness.

The sweetness came from a careful combination of Swerve and Lakanto golden sweetener, ensuring that each bite was perfectly balanced without spiking blood sugar levels. A generous teaspoon of Rodelle vanilla extract added depth, while unsweetened cocoa powder lent the cookies an intense chocolate flavor that was both bold and satisfying.

But the real stars of Julia’s cookies were the mix-ins: broken pecans added for their crunchy texture and nutty taste, and Lilly’s chocolate chips for that melty, gooey chocolatey experience with every bite, all without the guilt.

When the day of the contest arrived, Julia’s Chocolate Chocolate Chip Cookies stood out among the entries, drawing curious glances and eager tasters. As her colleagues bit into the cookies, their skepticism was replaced by surprise and delight. The cookies were not just good for a keto dessert; they were simply outstanding by any measure.

Julia’s creation won the contest by unanimous decision, earning her the extra vacation day and, more importantly, the respect and admiration of her peers. But beyond the accolades, Julia had introduced her colleagues to the delicious possibilities of ketogenic baking, proving that with creativity and the right ingredients, you could have your cookie and eat it too, all while staying true to your dietary goals. Her Chocolate Chocolate Chip Cookies became a legend in the office, a sweet reminder of the holiday season when barriers were broken, and a simple cookie brought a team even closer together.


Chocolate Chocolate Chip Cookies

  • 1 1/2 cups almond flour (super fine)
  • 1/4 cup coconut (flour)
  • 1/4 tsp. baking soda
  • 2 tbsp. heavy whipped (cream)
  • 1 cup grass fed butter (2 sticks )
  • 1 cup swerve (or xylitol sweetener)
  • 1/2 cup lakanto golden (sweetener)
  • 1 tsp. Rodelle vanilla (extract)
  • 1/3 cup cocoa (unsweetened)
  • 1 cup pecans (broken )
  • 1 cups Chocolate chips (Lilly’s )
  1. I prefer firm on the outside and soft on the inside. Soft cookies are my favorite.

Step One: Preheat Oven to 350 degrees

    Step Two: Mix Ingredients

    1. Cream together butter, xylitol or swerve, and Lakanto golden.
    2. add heavy whipped cream and vanilla extract, baking soda
    3. add coconut flour
    4. add cocoa
    5. add almond flour 1/4 of a cup at a time and mix.
    6. stir in pecan pieces and chocolate chips.
    7. form 18 cookies
    8. Please note, in the summer refrigerate the dough for an hour or freeze it for a half-hour

    Step Three: Bake

    1. Place in oven on greased cookie sheet
    2. Bake for only 8-10 minutes.
    3. The cookies should be perfect.
    4. Cool on a wire rack
    5. Hide cookies.
    6. Tell your family the cookies didn’t work. You’ll try again next time.
    7. Shhhhh.

    The balance of the two flours and the two sweeteners is important for consistency. If you have a nut allergy and use all coconut flour, it’s going to be dry. If you hate coconut and want to use all almond flour try adding an extra 1/4 cup. For best results, follow the recipe.

    If you give a mouse a cookie, they’re gonna want a glass of milk…

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