This cookie recipe is so soft, fluffy, and chewy. They have a nice touch of almond and vanilla, flavor which pairs great with the chocolate chips. Make these for your next family get together, or when you are craving something sweet but light.
Ingredients
Wet
3/4 cup softened salted butter
3/4 cup brown sugar
1 tsp vanilla
1 tsp almond extract
1 egg + 1 egg yolk
Dry
2 cups almond flour
1 cup + 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips + some to top
Directions
Preheat your oven to 350°, use convection for best results.
Line a baking sheet with parchment paper.
In a medium bowl, combine all the dry ingredients except chocolate chips. Mix well and make sure there are no clumps of almond flour. You can use a flour sifter to help prevent clumps, but if your flour is fresh, this isn't necessary. Set this aside.
In a stand mixer, add your butter and brown sugar. Cream these together on high.
Once the butter and sugar are combined, add your egg and egg yolk plus your almond and vanilla extract. On medium speed, mix these in just until combined. Do not over mix, you do not want the butter to separate.
Now add about 1/3 of your flour mixture and mix on a slow to medium speed. Once combined, add the next third and so on. You may need to scrape down the sides.
When your dough is mixed, add your chocolate chips and mix on a medium speed until they are evenly distributed.
Now using a 1 1/2 Tbsp cookie scoop, scoop out your cookie dough balls and place them on the parchment paper about 2 inches apart. Roll each cookie dough ball until it is smooth and round.
Add 3-5 extra chocolate chips on top of each cookie dough ball for the best end look. (This is optional).
Bake for 12-14 minutes or until just turning golden.
Let the cookies sit for a few minutes, then transfer them to a cooling rack.
Allow the cookies to cool completely before putting them in a storage container, they are very delicate and breakable so you want them to set up fully.
Enjoy within a week!
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