Recipe and photography created for California Olive Ranch by Rebecca Firth of Displaced Housewife
Almond Chocolate Chip Cookiesyields 32 Cookies
- 1 cup Almond Oil & Extra Virgin Olive Oil Baking Blend
- 1 ½ cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup almond flour, ideally super fine
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/2 cups all-purpose flour
- 1 1/4 cups dark chocolate chips
- ¾ cup sliced almonds, toasted
- Sea salt flakes, optional
Preheat your oven to 350 F (180 C) and line several baking sheets with parchment paper.
Add California Olive Ranch Baking Blend Almond Olive & Extra Virgin Olive Oil, granulated sugar and brown sugar to the bowl of an electric stand mixer fitted with the paddle attachment and run the machine on medium speed for 3-4 minutes or until the mixture is completely combined. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the almond flour, baking soda and salt and run the machine for 1 minute more or until combined. Take the bowl out of the mixer stand and using a spatula fold the all-purpose flour into the dough until the mixture is almost combined but you still see traces of flour. Add in the chips and fold several times more or until the chips are evenly distributed throughout the dough.
Using a 2-tablespoon cookie scoop, scoop dough, roll into a ball and place on the prepared baking sheets leaving 2 inches between each dough ball. Bake one sheet at a time in the center of the oven for 11 minutes. Let cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely. Sprinkle with sea salt flakes if using.