1/2 cup butter, melted and cooled for about 15 minutes
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole wheat pastry
3/4 cup almond flour
2/3 cup chocolate chips
Preheat your oven to 350 degrees. Cream together the butter and sugars. Mix in the egg and vanilla. Add the dry ingredients and then fold in the chocolate chips.
Line a large baking pan—I used a jelly roll pan—with parchment paper. Press the dough into a 9? circle. (My dough was way too wet at first, more like a batter. I let it cool a bit more so that it was more like a sticky dough.) I found that putting a sheet of plastic wrap over the dough made it easier to spread, so it wouldn’t all just stick to my fingers. I also sprinkled some of the chocolate chips over the top, so they wouldn’t sink into the dough too much.
Bake for 13-19 minutes, until the cookie is a light, golden brown. NOTE: The original recipe suggests 13-16 minutes, but mine was still too doughy in the middle at that point, that why I’m listing a wider range. You’ll have to peek at when your cookie looks ready. This is when your oven door’s window comes in handy.
Let the cookie cool in the pan. If you try to take it out, it will fall apart. It should still taste fine, but won’t look like a giant, pizza-sized cookie. And isn’t that what we’re all going for here?
Recipe: Hummingbird Bakery Vanilla Cupcakes with Red and Blue Fondant Ingredients For the cupcakes: 1 cup all-purpose flour a little less than 3/4 cup sugar 1-1/2 tsp baking powder a pinch of salt 3 tbs […]