Gluten-Free Chocolate Chip Cookies
Recipe from: Cooking.nytimes.com by Erin Jeanne McDowell
Yields about 10 (5-inch) cookies
2¾ cups / 310 grams finely ground almond flour
¾ teaspoon kosher salt
½ teaspoon baking soda
10 tablespoons / 140 grams unsalted butter, at room temperature (1¼ sticks)
½ cup / 110 grams light brown sugar
½ cup / 100 grams granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
12 ounces / 340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
Heat the oven to 350˚F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
Add the chocolate and gently mix to incorporate it. Scoop the dough into 20 mounds of dough about 50 grams or the size of a large ping-pong ball. Bake in batches on the prepared baking sheets. Stagger the rows to allow the cookies room to spread. Gently press the cookies down slightly with your fingers until about 1½-inches thick. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 15-18 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.