Almond Flour Chocolate Chip Cookies (GF)

Adapted from New York Times

• 2 ¾ cups (310 g) finely ground almond flour
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 10 tablespoons (140 g) unsalted butter, at room temperature (1 1/4 sticks) – I use salted butter
• ½ cup (110 g) light brown sugar (I use 1/3 cup)
• ½ cup (100 g) granulated sugar (I use 1/3 cup)
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 12 oz (340 g) bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
•  Sea salt, for finishing (I prefer Maldon)

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1. Heat the oven to 350-F. Line two baking sheets with parchment paper (I think cookies turn out better cooking one sheet at a time).
2. In a medium bowl, whisk the almond flour, salt, and baking soda.
3. Using a mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until very light, 3 to 4 minutes.
4. Add the egg and mix on medium speed to combine. Scrape the bowl, then add the vanilla and mix to combine.
5. Add the dry ingredients and mix on low speed until combined. Scrape the bowl and mix again.
6. Add the chocolate and gently mix to incorporate it.
7. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. (I prefer 55 grams of dough). Stagger the rows to allow the cookies room to spread.
8. Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using.
9. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes.
10. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.