Ingredients:

  • 2 cups (192g) super-fine blanched almond flour
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (60g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) sea salt
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Heat the oven. Set it to 350°F (175°C) and line your baking sheet with parchment paper. Note: This prevents the bottoms from scorching.
  2. Cream the base. In your large bowl, beat the softened butter and coconut sugar. Mix until the mixture is pale and fluffy, which usually takes about 2 minutes.
  3. Emulsify liquids. Beat in the room temperature egg and vanilla extract. Stir until the batter looks smooth and glossy with no streaks of egg.
  4. Add dry ingredients. Whisk in the almond flour, baking soda, and salt. Stir until a thick, cohesive dough forms and you can't see any white flour streaks.
  5. Fold in chips. Gently stir in the semi sweet chocolate chips using your spatula. Note: Don't overwork it here, just distribute them evenly.
  6. Scoop the dough. Place rounded tablespoons of dough on the sheet, leaving 2 inches of space between each.
  7. Bake the batch. Bake for 8–10 minutes until the edges are golden brown and the centers feel set but soft.
  8. Cool on pan. Leave them on the sheet for 5 minutes. Note: They are fragile when hot and need this time to firm up.
  9. Final transfer. Move them to a wire rack to cool completely.