Almond Flour Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with crispy edges, made gluten and grain free with almond flour.

Prep: 15

Cook: 15

Chill 1

Total: 1 30

Yield:30 cookies

In large bowl, beat softened butter, brown sugar, and white sugar with a handheld mixer on high speed until mixture is light and fluffy,
Add all remaining ingredients, except chocolate chips. Beat on medium speed until well incorporated.
Fold chocolate chips into dough with spatula.
Line cookie sheet with parchment paper. Using a cookie scoop, portion out equal-sized cookie dough balls. If you don't have a cookie scoop, use a spoon to scoop equal-sized dough balls (approximately 1 ½ tablespoons each) and roll dough between your palms to smooth.
Place dough balls approximately 2 ½ inches apart on cookie sheet. If you place them too close together, the cookies will spread into each other when they bake.
For picture perfect cookies, press 3-4 additional chocolate chips into the rounded tops of the cookie dough.
Chill dough on cookie sheets for at least 30 minutes. 60 minutes is ideal, and even longer is fine. 30 minutes is the absolute minimum.
Preheat oven to 325º Fahrenheit. Bake chilled dough 13-15 minutes, or until edges are faintly golden brown and set. Remove from oven.
Let cookies rest on cookie sheet approximately 5 minutes, then use a spatula to carefully transfer cookies to wire cooling rack. Let cool completely.

If your butter is cold, microwave it in 15-seconds bursts on 50% power until you can press your finger into the stick and leave an indentation. Do not melt the butter! The recipe will not work the same if butter is too soft or warm.
Do not substitute coconut sugar for the white and brown sugars.
Do not use all brown sugar.
Use a cookie scoop for super easy and even portioning. I like this one but anything that holds about 1 1/2 tablespoons will do.
Storage: Keep in an airtight container at room temperature up to 5 days.