10 October 2013

We Came in Second!!!

As part of his annual Primal Challenge, Mark Sisson, over at marksdailyapple.com, ran a recipe video contest.  I'd seen the contest in years past, but didn't have any original recipes, so I'd never considered it.  This year, though, I'd already been working on a chocolate chip cookie recipe based loosely on Alton Brown's recipe.  We'd been tweaking it for a few months and made (and ate!) so many batches that I'd lost count.  Maybe this was the year!

We spent about a week working on the script and filming.  Then my son edited it and composed some theme music.  We got it in under the deadline.  There were 12 other videos.  Mark and his Worker Bees always narrow the field down to the top three, and we made the cut.  We were pretty excited!

The voting was held on Wednesday the 2nd.  I posted the video itself on FB and that was my first mistake.  I should have waited and only posted the link to the contest page on Mark's blog.  A few friends voted 'thumbs up' on YouTube, but their votes didn't count.  Also, I wasn't clear that 'liking' the video on FB wasn't an official vote for it, either.  Oh well, we had a great time, came in second (and ended up with some free books - always a good thing), and got more hits on a video on YouTube than we'd ever gotten (almost 2800 as I write this).

Here it is!


And, here's the recipe, written out for you:

Wet Ingredients:
10 oz butter
2 oz (by weight) coconut crystals
1 oz (by weight) xylitol (if you can't tolerate xylitol, just use 3 oz. coconut crystals)
2 eggs, lightly beaten
2 T heavy cream
1 T vanilla extract

Dry Ingredients:
6 oz (by weight) almond flour
5 oz (by weight) vanilla protein powder
1 oz (by weight) coconut flour
1 tsp. salt
1 tsp. baking powder
12 oz (by weight) chocolate chips
optional: nuts or crumbled bacon

Brown the butter.  In a large mixing bowl, mix the browned butter, the coconut crystals, and the xylitol together.  Wait about 5 minutes and add the eggs, cream, and vanilla.  Mix well.

In a small bowl, combine all the dry ingredients except the chocolate chips.  Mix the dry ingredients into the wet ingredients.  Chill the dough for 15 minutes, then mix in the chocolate chips.  Chill for an additional 45 minutes.  If you chill the dough for longer, you'll need to let it sit at room temperature until it's workable to make the cookies.

About 10 minutes before you're ready to bake, preheat the oven to 350˚.  Using a small scoop, scoop out cookies onto a parchment paper- or silpat mat-lined sheet pan.  Flatten the cookies (they don't flatten during baking and the middles may not cook if you don't flatten them).  Bake for 15-17 minutes.

When they're golden brown, take them out of the oven and slide the parchment paper onto a rack to cool.  Once cool, enjoy!!!!

SDG!

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