Ingredients:

  • 3 cups (300g) Almond Flour, blanched, finely ground
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (3g) Salt, kosher salt preferred
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ½ cup (100g) Packed Light Brown Sugar
  • 2 Large Eggs
  • 2 teaspoons (10ml) Vanilla Extract, pure
  • 8 ounces (225g) Dark Chocolate, roughly chopped into chunks (at least 70% cacao)
  • Optional: Flaky sea salt, for sprinkling

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together almond flour, baking soda, and salt.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the chopped dark chocolate chunks.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving some space between each cookie.
  9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies will still look slightly soft – they will firm up as they cool.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Optional: Sprinkle with flaky sea salt while warm.