Step 1

Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.

Step 2

Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.

Step 3

In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Stir in the chocolate chips with a spoon or rubber spatula.

Step 4

Scoop out heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets about 2 inches apart leaving room for spreading.

Step 5

Bake for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark the cookies will still look a little under baked but will continue bake as they cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be enough. If you want crispier edges bake 11 minutes

Step 6

Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but deflate as the cool.

Step 7

Enjoy!