Gluten-Free Chocolate Chip Cookies
Source: Erin Jeanne McDowell in the New York Times
Yield: about 10 (5-inch) cookies
2-3/4 cups finely ground almond flour (if you can't find it finely ground, use sifter to make it finer)
3/4 tsp kosher salt
1/2 tsp baking soda
10 T unsalted butter (1-1/4 sticks) at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1-1/2 tsp vanilla extract
12 oz bittersweet chocolate chips or coarsely chopped bar chocolate
Preheat oaven to 350. Line two baking sheets with parchment paper
In a medium bowl, whisk the almond flour, salt, and baking soda to combine.
With a mixer, cream butter, brown sugar, and granulated sugar on medium speed until very light, 3 to 4 minutes. Add egg and mix on medium speed to combine. Add vanilla and mix well to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scarpe the bowl well and mix on low speed to ensure the batter is well mixed.
Add the chocolate and gently mix to incorporate it. Scoop the dough into ten 3-1/2 oz mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
Gently press cookies down slightly with your fingers until about 1-1/2 inches thick. Bake the cookies, switching racks and rotating the sheets halfway through, until they're gold brown around the edges and just barely set in the center, 18-22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.