Ingredients
- 1 1/4 cups (160 grams) unbleached all-purpose flour
- 1/4 cup (25 grams) almond meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 6 ounces (170 grams) chocolate (bittersweet, semisweet, milk and/or white), chopped in largish chunks
- Flaky sea salt
Directions
- In a medium bowl, whisk together the flour, almond meal, baking soda, and kosher salt.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add the granulated and brown sugars and beat for 3 minutes on medium speed to combine. Mix in the vanilla. Add the egg and mix on medium-low speed just until incorporated. Add the flour mixture and mix just until incorporated. Mix in the chocolate.
- Scoop the cookie dough using a portion scoop (I used a 3-ounce/83 gram scoop) onto a parchment-lined baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.
- Position a rack in the lower third of the oven and preheat the oven to 375°F.
- Evenly space 6 cookie balls on a parchment-lined baking sheet and sprinkle with sea salt. Bake until crisp and golden brown, 12 to 15 minutes.
- Allow the cookies to cool slightly on the baking sheet and then remove to a wire rack to cool. Repeat with the remaining dough balls.