In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
Once smooth, set aside to cool.
In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
Add egg and mix until just incorporated.
Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
Fold in cup chocolate chips until evenly distributed.
Place dough in an airtight container and chill for at least 2 hours or overnight.
When you are ready to bake the cookies:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
Place on parchment lined cookie sheets about 2” apart.***
Bake for 9 to 10 minutes until the cookies look just set.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Eat them warm or store them in an airtight container until you’re ready!
Notes
**Rolling the dough is a very messy process! I coat my hands in coconut oil before I begin rolling. I use an ice cream scooper or metal spoon to scoop the dough into 1" portions. ***It is imperative that you do not let the dough get warm! If the oven isn’t preheated by the time you have filled a cookie sheet, place it in the refrigerator until the oven is ready.
Ingredient Substitutions
I know it might seem like a splurge to buy higher quality ingredients, but I have found, especially in baking, that it's always worth it.
Unsweetened chocolate. Use any form of chocolate you'd like, semi-sweet or bitter-sweet chips can be used.
Coconut Oil/Cocoa butter. 3 TBS butter or grass-fed ghee or butter can be used in place of the 2 TBS coconut oil and 1 TBS cocoa butter.
Coconut sugar. Any granulated sugar works well! I have used organic cane sugar.
Maple Syrup. Honey can be used in place of maple syrup/
Almond flour. I don't recommend changing the type or amount of flour. But all-purpose flour or a gluten-free all-purpose flour blend does work in this recipe.
Paleo chocolate chips/bars
Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate cookies.
Lily's Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
Store baked cookies in an airtight contianer at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for 2 months. Freeze the dough
Form dough into balls.
Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 1 month.
To bake: remove dough from the freezer and let it come to slightly cooler than temperature. Then bake according the the recipe instructions.