Almond Chocolate Chip Cookies
A pan-baked cookie made with plenty of almond flour and chocolate chunks for a crispy texture.
Ingredients
cake flour (sifted)
80 g
almond flour (sifted)
80 g
baking powder (sifted)
1/2 tsp
butter (softened at room temperature)
100 g
granulated sugar
80 g
salt
1/4 tsp
egg (room temperature)
1
sliced almonds
1 cup
chocolate chunks
1/2 cup
Instructions
1
Prepare the Butter
Take the butter and eggs out of the refrigerator ahead of time to come to room temperature. At room temperature, gently stir the softened butter until smooth, add the granulated sugar and salt in 3-4 additions, and mix well.
2
Add the Egg
Add the egg and mix thoroughly, being careful not to let it curdle with the butter.
3
Combine the Dry Ingredients
Mix the cake flour, almond flour, and baking powder together and sift them, then fold in with a rubber spatula.
4
Add the Mix-ins
Just before finishing the mixing, add the sliced almonds and chocolate chunks, and gently stir by flipping and folding with the spatula.
5
Shape the Dough
Mix until no dry flour remains and the almonds and chocolate chunks are evenly distributed, then stop mixing and form a dough. Wrap the dough in plastic wrap, press it flat, and cut into 16 equal pieces with a knife.
6
Form the Cookies
Roll each divided dough piece into a round shape using the palms of your hands, then place in a pan and press down to set the shape.
7
Bake
Cover with a lid, adjust the heat to medium-low (1/2 setting), and heat for 15-20 minutes. When the bottom of the cookie turns a deeper color, reduce the flame slightly more, flip the cookie over, and bake for another 5 minutes.
8
Check and Remove
Break one open to confirm; if fully cooked through, remove and let cool. If not fully cooked, continue baking a little longer—be careful not to burn.
