Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
Ingredients
- brown sugar, light or dark: 0.25 cup
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- butter, at room temperature: 2 Tbsp
- vanilla extract: 2 tsp
- egg: 1 piece
- King Arthur Almond Flour: 2 cups
- chocolate chips: 0.5 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
-
Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
-
Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
-
Stir in the chocolate chips.
-
Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
-
Gently flatten the cookies to about 3/8-inch thick.
-
Bake the cookies for 9 to 12 minutes, until golden brown.
-
Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
