- Total: 1 hr 15 min(includes cooling time)
- Active: 30 min
- Yield:24 cookies
3 cups almond flour (see Cook’s Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chips
Flaky sea salt, for topping
- Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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