Gluten-Free Chocolate Chip Cookies

1. Preheat Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure the cookies bake evenly and don't stick.

2. Combine Dry Ingredients

In a medium bowl, whisk together the almond flour, kosher salt, and baking soda. This will evenly distribute the leavening agent and salt throughout the flour.

3. Cream Butter and Sugars

In a mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar together for 3 to 4 minutes until the mixture is very light and fluffy.

4. Add Egg and Vanilla

Add the egg to the creamed mixture and mix until fully combined. Scrape down the sides of the bowl to ensure everything is well mixed. Next, add the vanilla extract and mix to incorporate it evenly.

5. Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. Fold in Chocolate

Gently fold in the chocolate feves or chips, distributing them throughout the dough without breaking them up too much.

7. Shape and Bake Cookies

Scoop the dough into 10 generous mounds, about 100 grams each, and place them on the prepared baking sheets. Space them out evenly to allow for spreading. Gently press each mound down with your fingers until they are about 1.5 inches thick. If desired, sprinkle a bit of sea salt on top.

8. Bake Cookies

Bake the cookies for 18 to 22 minutes, switching the racks and rotating the baking sheets halfway through. You'll know they're done when the edges are golden brown and the centers are just set but still soft.

9. Cool Cookies

Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.