Ingredients:
4 oz. (113 g) raw almonds, chopped finely (add a few more almonds to reserve for sprinkling on top if you desire, this will increase the almond flavor)
2 &1/2 stick (1 1/4 c, 567g) unsalted butter, room temperature
1 cup (227 g) white sugar
1 & 1/4 cups (283 g) light brown sugar
2 large eggs
2 tsp. Corn starch
1 &1/4 tsp baking soda
1 &1/2 tsp baking powder
1 &1/2 tsp kosher salt
2 &1/3 cups Bob’s Red Mill Almond Flour
1 cup Bob’s Red Mill Gluten Free Baking Mix
2 tsp vanilla
1 lbs. (16 oz or 453 g) mini chocolate chips
Preheat oven to 350 degrees F (177 C)
1.) Add chopped almonds to a small frying pan on medium high heat. Toast for 3 to 5 minutes or until the almonds become light brown. Note: stir the almonds frequently so they do not burn.
2.) Add butter, sugar and brown sugar to a mixer fitted with the paddle attachment. Beat on medium high speed until the mixture is creamed, light and fluffy (about 5 minutes). Note: you can use a hand mixer for this as well.
3.) Turn the mixer to low and add the eggs on at a time, turn the mixer off and then scrape the bowl.
4.) Sift the Almond flour, gluten free mix, baking powder, baking soda, salt and cornstarch and add to the mixer while off.
5.) Turn the mixer to slow and mix just until incorporated.
6.) Add the chocolate chips and the almonds to the bowl and mix on low until just incorporated. If you are using a hand mixer, fold the chocolate chips and almonds in with a spatula.
7.) Wrap dough and let refrigerate for 3 hour minimum or overnight.
8.) Divide the dough into equal size balls and place 3 inches apart on a parchment lined cookie sheet or sheet pan. Press each one down a little with your fingers and sprinkle a little sea salt and toasted almonds on top.
9.) Bake cookies for 13 minutes, turning the pan half way through.
10.) Store cookies in an air tight container or plastic bag.
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