I need to talk to you about the last chocolate chip cookie recipe you will ever need.
It’s this one. This recipe for amazing, delicious, silky Chocolate Chip Almond Flour Cookies is the game changer.
I know these are big statements but I cannot stop eating this cookies. And neither can Cory. Mr. “I don’t eat sweets” REQUESTED that I make ANOTHER batch of these glorious cookies because, well, they change lives.
The secret is in the flour, or rather the fact that I replace half of the all-purpose flour with almond flour. The crumb is so soft and delicate that I almost named these Chocolate Chip Cloud Cookies!
Like any soft-batch cookie, this recipe requires a few tablespoons of melted butter and that is totally OK. We will add 2 egg whites, a cup of brown sugar, and a generous 4 teaspoons of vanilla extract to the party. The vanilla and the almond create one of the tastiest cookies I have ever known.
Wet ingredients mix with dry, which as I mentioned include almond flour, along with regular flour, salt, cinnamon, baking powder and cornstarch. A wooden spoon and a bit of elbow grease is all you need. Things finish up with semi-sweet chocolate chips, and that requires no explanation.
Be sure to keep an eye on these cookies while they are in the oven. They should hold their shape for the most part. They are baked until just set, to the point that they may still seem under-cooked, but trust your instincts. A tender cookie makes for a happy belly. Let’s get baking!
Here’s what you need for Chocolate Chip Almond Flour Cookies* (Print Recipe!)
1 cup almond flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons corn starch
½ teaspoon salt
½ teaspoon ground cinnamon
6 tablespoons butter, melted and cooled
1 cup brown sugar
2 egg whites
4 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips
Here’s what you do
In a large mixing bowl, whisk together the flours, baking powder, corn starch, salt, and cinnamon. Set aside.
In a small bowl or glass measuring cup, whisk together the butter, sugar, egg whites, and vanilla. Pour the wet ingredients into the dry ingredients and gently fold everything together until no dry bits remain. Fold in the chocolate chips.
Cover the dough with plastic wrap and refrigerate for 2 to 3 hours, up to overnight. When you are ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Using a small cookie scoop, roll the dough into one inch balls. You can place the cookies fairly close together on the cookie sheet as they hold their shape quite well. I get about 24 small cookies from this dough.
Bake for 10 to 12 minutes until the tops are dried and the cookies feel springy to the touch. Cool on the baking sheet for 10 minutes more before transferring to a cooling rack to cool completely.
Enjoy within 3 or 4 days, if they last that long.
*Gas Stove Girl Original Recipe