Description
I challenge anyone to guess that these classic cookies are made with almond flour. They are THAT good!
Ingredients
Scale
- 2 3/4 cups almond flour (310 g)
- 3/4 tsp fine-grain salt (like table or sea salt)
- 1/2 tsp baking soda
- 10 TB unsalted butter, room temperature (5 oz)
- 1/2 cup packed light brown sugar (110 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 12 oz bittersweet chocolate, chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the almond flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg, and then the vanilla, and mix on medium speed to combine, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed until a few almond flour streaks remain. Add in the chopped chocolate and mix just until combined. Remove the bowl from the stand mixer and, using a spatula, give the batter one or two more stirs, making sure to reach the bottom of the bowl.
- Scoop the dough into 4-TB sized balls and stagger on the prepared baking sheet (I bake 5 cookies per pan). Lightly press the cookies down with the palm of your hand until about 1 1/2 inches thick. Sprinkle the top of each cookie with flaky sea salt.
- Bake the cookies, rotating the sheets halfway through baking, until they're golden brown around the edges and just barely set in the center, 16 - 18 minutes. Let the cookies cool on the sheet pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- There is a lot of chocolate in this recipe - my type of cookie! 😉 But if you don't *love* chocolate, feel free to cut back per your preference.
- I, personally, think chopped chocolate is best here (I use Ghirardelli's 60% bittersweet baking bar). It makes for a good-lookin' cookie! And the chocolate shards distribute more evenly throughout the dough, allowing for chocolate in every bite. That said, I have made these with chocolate chips, as well. Yum! (2 cups = 12 oz) If your chocolate chips only come in a 10 oz bag (like Ghirardelli), there's no need to buy an extra bag of chips for the additional 2 ounces - unless you want to. 😉
- This is the cookie scoop I use to form the 4-TB dough balls. You could also use a 1/4-cup measuring cup (you may need to spray with nonstick spray first?). If you're weighing the dough balls for a super even bake, each will be about 90 g.
- Or, make smaller cookies. Use a 2-TB scoop and bake for 10-12 minutes.
- When pressing down the cookie balls, you may want to use a piece of wax paper to prevent sticky hands.
- Maldon Sea Salt is my favorite for topping baked goods.
- To note: The cookies will look pale when they first come out of the oven, but will darken as they cool on the baking sheet.
- For a crispier cookie, bake closer to 18 minutes.
- Recipe just barely adapted (since it's absolutely perfect as-is) from Erin Jeanne McDowell's Gluten-Free Chocolate Chip Cookies featured in the New York Times.