Keto Chocolate Chip Cookies (Award Winning Recipe) (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Keto cookies soft-baked to perfection. 1-2 net carbs*. 8g of fat. No added sugar.

Cookies may be the perfect serving size and convenient to boot, but a single chocolate chip cookie still has around 10 carbs per serving. This is why keto cookies exist. With just a few ingredient substitutions, you can have cookies that you can enjoy without worrying about counting carbs.

Use a higher ratio of white to brown sugar

While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product.

Rest your dough.

The longer you let it rest, the chewier its cookies will be. This is because the liquid content in your cookies will actually evaporate. And while this may sound like it would create a dryer, more crumbly cookie, the higher sugar content (especially brown) will actually make them chewier.

We recommend one serving (two cookies) per day as your daily snack — although we won't judge if you find yourself reaching for more.

Most ketogenic diet guidelines recommend limiting your total carbohydrate intake to 15-30 grams or 5%-10% of your total calorie intake a day. Eating more than 50 grams of carbs may disrupt ketosis. With keto diets, however, carb restrictions vary from person to person.

What makes a dessert Keto? Keto desserts are considered Keto Approved when there's ZERO SPIKE to blood sugar. This means the ingredients in the product are void of carbohydrates that raise blood sugar. If you consume food that raises blood sugar you're inhibiting the ability for the body to create Ketones.

Yes, you can still have it, but it really does need to be in moderation, and you need to stay under your daily carb threshold to ensure you remain in a state of ketosis. For some people, their carb threshold can be as low as 20 - 30 grams.

One of the main principles of the keto diet is to limit carbohydrate intake, which includes sugar. However, there is no one-size-fits-all answer to how much sugar you can have on keto. Limiting your sugar intake to 20 to 30 grams daily or less is recommended to stay in ketosis.

Will one piece of bread stop ketosis? ›

Eating refined high carb foods like white bread, pasta, rice, and pastries could prevent a ketogenic state if you end up getting more than your daily carb allowance. While these are fine to eat in moderation if you're not following a low carb diet, those looking to achieve or maintain ketosis will need to limit them.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

That's corn syrup too. This liquid sweetener keeps caramel from crystallizing, adds gooey body to pecan pie filling, and keeps cookies soft and chewy.

By switching up the technique, I omitted all the extra air that gets incorporated into the dough during creaming, and as a result, the cookies made with melted butter were significantly chewier and fudgier than those made with creamed butter.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.