Ingredients
3/4 c. (1 1/2 sticks) melted butter, cooled
1/2 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 3/4 c. almond flour
1/2 c. cornstarch
1/2 tsp. baking soda
3/4 tsp. kosher salt
1 1/4 c. chocolate chips
Preparation
Step 1In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.Step 2In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. Fold almond mixture into butter mixture until just combined. Fold in chocolate chips.Step 3For cookies that hold better shape when baked, chill dough for at least 30 minutes and up to 2 days.Step 4When ready to bake, preheat oven to 375°. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets.Step 5Bake until edges are golden and center is just set, 10 to 12 minutes.
Don’t believe me? Give them a try. This recipe is as straight-forward as cookies go: everything goes into just one bowl and you don’t even need a hand-mixer. The key here is to give your dough sufficient resting time so that the almond flour can fully hydrate and give you a more delish cookie. If you like your cookies slightly thicker, chill the dough for at least two hours.
