Chocolate Chips: 1. Make at least 2 hours ahead or perferably one day before making the cookies. 2. Set the mixer to low and combine the cocoa and artifical sweetner together 3. Add butter and beat until well blended 4. Place the mixture between two pieces of parchment paper and with a rolling pin, roll out until flattened. 5. Place on a small cookie sheet. Set in the freezer until hardened.
Cookie Dough: 1. Preheat oven to 350 degrees F 2. Set the mixer to low and combine the almond flour, artificial sweetner, baking powder, and salt together 3. Add the butter, egg, and vanilla and beat unitl well blended. 4. Remove the chocolate sheet from the freezer. Using a rolling pin, break up the sheet into small peices by rolling back and forth 5. Using a rubber spatula, gently fold the chocolate chips into the cookie dough. Do not use a mixer for this step. If you use a mixer, the chips may melt and you will have chocolate cookie dough. 6. Using a 1/2 oz cookie scoop or a tablespoon, drop the dough onto a nonstick cookie sheet. 7. Bake until golden brown, approximately 8 to 10 minutes. 8. Allow the cookies to cool on the sheet on a cooling rack for 10 minutes, then transfer then to a rack to cool completely. 9. Store the cookies in a dry, airtight container.
