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Crispy Chocolate Chip Cookies
Total 1 hour and 15 minutes
Active 45 mins
Makes About 18 cookies
Ingredients
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.
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