Gluten-Free Chocolate Chip Cookies

2¾ cups finely ground almond flour

¾ tsp kosher salt

½ tsp baking soda

10 tbsp unsalted butter, at room temperature

½ cup light brown sugar

½ granulated sugar

1 large egg

1½ tsp vanilla

12 ounces semi-sweet chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Cream the butter, brown sugar and granulated sugar on medium speed until very light, about 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogeneous.

Add the chocolate chips and gently mix to incorporate it. Scoop the dough into 2-tablespoons scoops and transfer them to prepared baking sheets. Bake for 10 to 12 minutes. 

https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies