Chewy Almond Cookies with Chocolate Chips

1. 

   1Heat the oven to 175°C and line a baking sheet with a non-stick silicone mat or baking parchment before you begin.
2. 2If the butter is not softened, microwave it for 20 seconds, turning it every five seconds.
3. 3Add the butter and brown sugar and cream together until smooth to a large mixing bowl and mix until evenly combined.
4. 4Add the vanilla and eggs, mixing until well combined.
5. 5Stir in the baking soda, salt, and corn starch.
6. 6Gradually add the almond flour and mix until fully incorporated.
7. 

   7Fold in the chocolate chips.
8. 8Using a cookie scoop, place the dough onto the prepared baking sheet, spacing them apart.
9. 9Bake for 13-20 minutes, depending on your desired crispiness; 15 minutes is recommended.
10. 10Leave the cookies to set on the warm pan for an additional five minutes before transferring them to a wire rack to cool completely.
11. 11Store in an airtight container at room temperature or freeze for up to four months.

Ingredients

• 3/4 cup (170 g) unsalted butter
• 1 cup (200 g) brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 2 tablespoons cornflour
• 3.5 cups (336 g) superfine blanched almond flour
• 1 and 1/4 cups chocolate chips