Chocolate Chip Cookie: 50% Almond Flour, 50% All-Purpose Flour
 
Nutty, rich Bob’s Red Mill Super-Fine Almond Flour brings a boost of flavor and texture to these chocolate chip cookies. Keep in mind that this recipe, unlike others, calls for the addition of baking powder, which helps the heavier almond flour dough rise to the occasion. Plus, there’s no need to flatten your dough balls into disks; they spread well all on their own.

Makes about 26 cookies
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2 cups (192 grams) Bob’s Red Mill Super-Fine Almond Flour
  • 13⁄4 cups (219 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • 1 cup (170 grams) 46% cacao semisweet chocolate chips
  • Garnish: flaked sea salt
  • 1 cup (150 grams) 66% cacao roughly chopped dark chocolate
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
  3. In a medium bowl, whisk together flours, baking soda, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chocolate chips and chopped chocolate just until combined. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
  4. Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
  5. Place dough balls at least 2 inches apart on prepared pans.
  6. Bake until bottom edges are golden, 8 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Sprinkle with flaked sea salt, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/august-power-flour-chocolate-chip-cookies/