Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies bake up thick and chewy with a generous ratio of chocolate chips to dough and a warm hint of cinnamon running through every bite.
Servings: 30 cookies
Ingredients
- 4 ¼ cups almond flour
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¾ cup butter slightly softened
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cup semi-sweet chocolate chips
Instructions
- Whisk together almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until creamy.
- Add the egg and vanilla and beat on medium-high speed until smooth and emulsified.
- Reduce to low speed and add the flour mixture in 3 to 4 additions until well combined. Stir in the chocolate chips.
- Portion the dough into balls of approximately 2 tablespoons (40g) each. Place on a parchment-lined baking sheet, wrap well in plastic wrap, and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 325°F convection or 350°F conventional. Place the dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 16 minutes, rotating the pan after 8 minutes. The edges should be browned and the centers matte with a very faint golden color. The centers will look slightly underdone, which is correct.
- Cool for 10 minutes on the baking sheet, then transfer to a wire rack. The cookies will flatten and firm as they cool.
Notes
Chill Time: Refrigerate the portioned dough for at least 4 hours though overnight is ideal.
Doneness Cue: Pull the cookies when the edges are visibly browned and the centers look matte, not shiny. The centers will firm and flatten as the cookies cool on the pan.
Oven Temperature: 325°F convection is strongly recommended. Baking at 350°F conventional produces noticeably thinner, crisper cookies.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months.
Doneness Cue: Pull the cookies when the edges are visibly browned and the centers look matte, not shiny. The centers will firm and flatten as the cookies cool on the pan.
Oven Temperature: 325°F convection is strongly recommended. Baking at 350°F conventional produces noticeably thinner, crisper cookies.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months.
Nutrition
Calories: 231kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 71mg | Fiber: 3g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 0.001mg | Calcium: 51mg | Iron: 1mg