{"id":617,"date":"2012-01-09T05:00:31","date_gmt":"2012-01-09T12:00:31","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=617"},"modified":"2017-07-30T14:55:21","modified_gmt":"2017-07-30T21:55:21","slug":"almond-flour-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/almond-flour-chocolate-chip-cookies\/","title":{"rendered":"Almond Flour Chocolate Chip Cookies"},"content":{"rendered":"

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I have this bag of almond flour in my cupboard. It's been sitting there, unopened, for a few months now, with me not really knowing what to use it for. The THOUGHT of almond flour was exciting, clearly, but I had no real plans for it. My live-in athlete has been hounding me for a \"recovery cookie\" - a high protein cookie good for post-workout, so I figured I'd first just try the stuff out in a normal cookie recipe to determine exactly how it behaves. I'm glad I did, because it does some interesting maneuvers!<\/p>\n

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This recipe is basically just the Neiman Marcus $250 Cookie<\/a> with a few changes. No pecans, no real flour, addition of almond flour. All in all, these are AWESOME. They're flatter and almost crispy on the outsides, but chewy and dense all the way through. I baked the first batch without chilling the dough (DON'T do that!), which resulted in a cookie full of strange air pockets and delicate bubbles of almond flour - reminiscent of a macaroon! I chilled the dough for the following batches, which greatly improved their appearance and mouth feel. That's a gross term, eh? Mouth feel.<\/p>\n

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Not only were these delicious, but I got to use my NEW kitchenaid mixer to make them! Holy moly, that thing makes cookie creation SO much easier! I'm in love.<\/p>\nPrint<\/a><\/span>

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