I know I’ve made chocolate chip cookies here before. But I wanted to experiment with some tips I learned about making a really amazing cookie, including the idea that adding in an extra egg yolk will help the “chewiness” factor in a cookie. These “to die for” chocolate chip cookies were BEYOND a success! I would seriously not know the difference between these and cookies made from traditional wheat flour.
Note: To get the amazing “as good as wheat cookies” result, sifting the dry ingredients is vital.
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