Brown Butter Chocolate Chip Cookies

Who doesn't love chocolate chip cookies? I know the first things I craved to learn to master when I transitioned into keto was keto desserts. I mean if I was going to make this a lifestyle, my new keto life better include some delicious desserts. This was one of the first desserts I worked to master.

The secret? The brown-butter and coffee! These two ingredients really make a different in the flavor profiles of these cookies. If you've tried other recipes that were so-so, then you need to try this one. It will not disappoint!

Also, I suggest making the entire batch, getting them all mixed and freezing them. Then you can pop a few in the oven anytime you need a cookie fix. Or better yet, make mini frozen cookie doughs (about half the size of a normal cookie portion) and eat is as a keto fat bomb straight from the freezer. Yup! You know I do that LOL.

Ingredients:
1 cup almond flour
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon  baking soda
1/2 teaspoon  baking powder
1 cup Kerry Gold butter, browned (see steps 1-2)
1/4 cup Swerve Brown
1/4 cup Swerve 
1 teaspoon vanilla
2 teaspoon coffee (optional)
1 egg + 1 egg yolk
1/2 cup Lily's dark chocolate chips
3 oz dark chocolate, roughly chopped (adds texture and visual aesthetics)

Directions:

1. In a small saucepan, cook the butter over medium meat stirring frequently to prevent it from burning.
2. Cook the butter until is starts to release its milk fats and turns into a nutty caramel brown color. (You will see small light brown specks in the butter which is the cooked milk solid. This is liquid gold).
3. While this is cooking, combine all your dry ingredients in a mixing bowl. Mix to combine.
4. Remove the butter from the heat and pour it in a glass measuring cup to stop the cooking and to cool it down. Set this aside.
5. Make sure to cool your butter on the countertop for a good 15-20 minutes. If it is too hot, then your cookies will come out kind of greasy.
6. Once cooled, measure 1 cup of browned butter (add water if you need a little to reach 1 full cup).
7. In a mixing bowl, add your butter to your sugar and beat with an electric hand mixer.
8. Add your eggs and mix until combined. Add vanilla and coffee.
9. Slowly add your dry ingredients to the bowl about 1/3 at a time. Be careful not to overmix.
10. Using a spatula scrape the edges and incorporate the flour that didn't mix in. Add the chocolate chips and fold in the dough.
11. Refrigerate the batter for 15 minutes and use a cookie scoop to scoop out dough into circles. 
12. Lay out the scoops on parchment paper and put it in the refrigerator to firm up. (**At this point you can also opt to put the cookie dough scoops in the freezer to freeze. I recommend freezing them for 30 minutes on the parchment and then transferring them into an airtight container when they've solidified completely.) 
13. Preheat your oven to 350° and bake your cookies for 14-16 minutes.
14. Let the cookies cool for 10 minutes and enjoy!

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