I have tried many versions of this chocolate chip cookie. I started with a crazy sprinkle cookie but using a chocolate chip cookie base. I have always gone back to this recipe as it never fails me. I have made some changes to it and I think it makes it better, chewier and more complex.

Most of this recipe is the same as the original. The only difference is to replace 1/2 cup of flour with almond flour and I have increased the baking time slightly.

I always start my recipes mixing the wet ingredients. I soften the butter and add the sugar and cream until the sugar is dissolved. Next add the egg and mix.

Add this mixture to the dry ingredients: flour, almond flour, baking soda, vanilla and chocolate chips.

Mix well and line a baking tray with parchment paper.

Portion using a cookie scoop.

Bake for about 12-15 minutes until golden. (I have increased the baking time from my original recipe as I like the taste of when the cookies are golden.)

Chocolate Chip Cookies

• 1/2 cup of butter
• 1/2 cup of white sugar
• 1/4 cup light brown sugar
• 1 tsp of vanilla
• 1 egg
• 1 cup of all purpose flour
• 1/2 cup of almond flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 3/4 cup of chocolate chips

Preheat the oven to 350 degrees. Melt the butter in the microwave.

Cream together the sugar and the butter until smooth and creamy. Add in the egg and vanilla and mix well.

At this time, I add in the chocolate chips.

In a bowl, mix together your dry ingredients: flour, almond flour, baking soda and salt.

Slowly add the dry ingredients to your wet ingredients and mix well.

Portion out the cookie dough into 1 inch balls and dip in a variety of sprinkles. You will get about a dozen cookies.

Bake for about 12-15 minutes. Do not over bake. Remove when the cookies are just turning golden. The cookies will firm up as they cool.

Enjoy. For more recipes: https://eatitnoworeatitlater.com/recipe-list/