Ingredients:

  • 2 cups (192g) superfine almond flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Beat the softened butter and brown sugar together until the mixture looks pale and fluffy. Mix in the egg and vanilla extract until the batter is smooth and glossy.
  3. In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
  4. Slowly fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chips.
  5. Scoop 2 tablespoons of dough per cookie onto the baking sheet, press down slightly with your palm, and bake for 8–10 minutes until edges are set.
  6. Allow the cookies to cool on the baking sheet for at least 10 minutes to set the structure.