Chocolate Chip Cookies

Ingredients

• ▢¾ cup butter, softened (regular or dairy-free)
• ¾ cup Erythritol sweetener
• 1 egg
• 1 tablespoon vanilla extract
• 1¾ cup all-purpose flour
• ½ teaspoon salt
• ¾ teaspoon baking soda
• ½ cup chopped chocolate or chocolate chips (regular or vegan)

Instructions

• Preheat oven to 350°F and line 2 baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and salt. Set aside.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and Erythritol, mixing until light and fluffy (around 1-2 minutes).
• Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
• Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until combined. SEE NOTES
• Use a medium cookie scoop or spoon to make 1.5 tablespoon-sized balls and place them on the baking sheet around 3-4 inches apart.
• Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set and have just begun to darken on the edges - but the edges should not be golden brown! These cookies must be under-baked for them to stay soft. They will look under-baked (but will continue to bake on the baking sheet) and very pale, because there is no brown sugar in the recipe. Remove from the oven and leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!