Carbalose Chocolate Chip Cookies

Thick, gooey, NYT/Levain-inspired chocolate chip cookies with four swaps: allulose for sugar, Swerve Brown for brown sugar, Carbalose for flour, Lily's for chocolate chips. Realistic verdict: 7.5/10.

Serves 12 large cookies (85–100 g each)

Ingredients

• Dry:
• 220 g Carbalose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine sea salt
• Wet / Sweeteners:
• 226 g (2 sticks) unsalted butter, browned, cooled to soft-mayo texture
• 240 g allulose
• 60 g Swerve Brown
• 2 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• Mix-ins:
• 360g Lily’s chocolate chips

Instructions

1. 1. Brown butter over medium heat, swirling, until milk solids are deep mahogany and it smells nutty (~6–8 min). Scrape all fond into mixing bowl. Cool to soft-mayo texture.
2. 2. Whisk dry ingredients in a separate bowl. Set aside.
3. 3. Beat allulose and Swerve Brown into cooled brown butter, 2–3 min on medium.
4. 4. Add eggs, yolk, and vanilla. Beat ~1 min until glossy.
5. 5. Add dry ingredients. Mix on low just until no flour streaks remain.
6. 6. Fold in chocolate chips.
7. 7. Cover and chill 48 hours in the fridge.
8. 8. Scoop 85–100 g balls, 4 per parchment-lined sheet.
9. 9. Bake at 375°F for 9–11 min; pull when edges are golden and centers still look raw.
10. 10. Pan-bang at minute 7 and again out of the oven.
11. 11. Eat within 20 min, or re-warm 10 sec in microwave.

Notes

48-hour chill is non-negotiable — Carbalose needs full hydration or the cookies will chew like a protein bar. Allulose browns fast; watch minute 9 onward. Only the four requested swaps are applied here — no xanthan, molasses, maple extract, or monk fruit/stevia.

CookiesDessertKetoLow-Carb