Prep Time: 10 min | Cook Time: 32 min | Total Time: 42 min
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 oven to 350 degrees, line 2 baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, salt and baking soda.
Using a stand or hand held mixer, beat the butter and both sugars for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl when needed.
Turn mixer to medium speed and add the egg to combine. Add vanilla and beat until all incorporated. Fold in the chocolate and refrigerate dough for at least 30 minutes.
Using a teaspoon, generously scoop the dough into your hand and roll into a ball. Place on parchment-lined tray and depress by half. Stagger the cookies on the tray as they will spread out while cooking.
Bake 14-16 minutes, 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.