- 2 3/4 cups of finely ground almond flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 10 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 6-9 ounces bittersweet chocolate chips/wafers or bar chopped
- sea salt (optional)
Heat your oven to 350 degrees, line 2 baking sheets with parchment paper.
In a medium bowl whisk together the almond flour, salt and baking soda.
Using a stand or hand held mixer beat the butter and both sugars 3-4 mins or until light and fluffy, scraping down the sides of the bowl when needed.
On medium speed add the egg to combine, now add the vanilla and beat again until all incorporated.
Fold in the chocolate and refrigerate for at least 30 minutes.
Scoop by large teaspoon into your hand and roll into a ball, place on parchment lined tray and depress by half.
Stagger the cookies on tray as they will spread out a lot while cooking.
Bake 14-16 mins, switching and rotating trays halfway through process.
Remove and let cool slightly before enjoying.
I baked these cookies on two large sheet pans, 5 cookies per pan, baking two batches, placing the dough back in the fridge in the meantime. Once the first batch was removed from tray I flipped over the parchment, made sure the pan was cooled and proceeded with the second batch.