Ingredients
Units
Scale
- 6 tablespoons unsalted butter, softened
- 2 tablespoons shortening
- 1/2 cup dark brown sugar
- 1/2 cup toasted sugar
- 1 egg
- 1 tablespoon pure vanilla
- Pinch of salt
- 3/4 cup AP flour
- 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
- In the bowl of your mix master, beat butter, shortening, sugars, egg and vanilla, until whipped.
- Add salt, flours, baking soda, and baking powder. Beat on low until a sticky dough comes together. Add the chocolate chips and mix on low until incorporated.
- Spoon heaping tablespoons worth of cooking dough on each sheet, leaving enough room for the cookies to expand. I scooped them out in four rows of three cookies.
- Bake for 10 minutes or until just slightly golden. Remove from the oven and leave to rest on the cookie sheets for about half a minute before carefully transferring to a wire rack. Let cool before serving. Enjoy!
Notes
Store cookies in an airtight container lined with a paper towel to keep the cookies soft and fresh longer. Cookies will keep for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
