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Crispy Chocolate Chip Cookies are perfect dipping in a tall glass of ice cold milk. And the almond flour adds a slightly nutty flavor to traditional chocolate chip cookies.
Crispy Chocolate Chip Cookies
I’ve been reading about the benefits of almonds. They are really good for you, but I’m not a huge fan of just eating plain almonds. I also learned that half the flour in baked goods can be swapped for ground almonds or almond meal and the integrity of the baked good stays in tack. So, I set out to do some experimenting in the kitchen last weekend.
The cookies end up a little bit crispier than traditional chocolate chip cookies; they are the perfect!
I took my favorite chocolate chip cookie recipe and swapped out half the flour for almond meal to see what happened. It was scrumptious! In fact, I didn’t tell anyone that I had done it and no one could tell. Everyone loved the cookies and said they were awesome. I had one person say they were better than my other chocolate chip cookies. I just secretly giggled to myself.
So, if you aren’t too adventurous then just put back in the flour and take out the almond meal, but I promise you will love these cookies! Can’t find almond meal, buy raw almonds and process in the food processor until finely ground. However, don’t go to far or you will end up with almond butter. Still good, but not good for this recipe.
I also made some Cranberry White Chocolate Cookies using the same method and they were delish!
You can see, above, that the texture is a little different…but trust me they are soooo good!
- 1/2 cup + 2 tbls butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 3/4 cup flour
- 3/4 cup almond meal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 350 F and spray a rimmed cookie sheet with non stick cooking spray.
In a mixer, combine butter and sugars until light and creamed well. Add remaining ingredients, expect chocolate chips. Mix until well combined. Dough will be thick. Add chocolate chips and gently stir by hand to incorporate.
Drop by 1 1/2 tablespoonfuls (or use a #40 cookie scoop) onto prepared pan leaving 2 inch spaces between cookies. Bake for 12-15 minutes or until cookies are just starting to set.
*Don't have almond meal...make your own by grinding almonds. Or substitute an equal amount of AP flour for the almond meal.
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