Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract, optional
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups oat flour
- 1 12-ounce bag semisweet chocolate chips, divided
Instructions
- In a large bowl, cream butter with both sugars. Add egg, egg yolk, vanilla extract, and almond extract. Mix until combined.
- In a medium bowl, stir together bakng soda, salt, and oat flour. Add dry ingredients to wet in 3 additions, mixing on low until just combined.
- Reserve 1/2 cup of chocolate chips. Fold remaining chips into dough. Scrape down sides of bowl and gather dough into a ball in the center of the bowl. Cover bowl with plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 350F. Cover a large baking sheet with parchment paper. Roll small walnut-sized balls of dough and place onto baking sheet 2 inches apart. Press down slightly with the back of a spoon, but do not fully flatten them out. Place a few of the reserved chocolate chips on each dough ball.
- Bake 10-11 minutes or until very lightly golden on the edges (cookies won't flatten too much in the oven). Let cool on baking sheet 5 minutes, then transfer to cooling rack. Repeat baking steps with remaining dough and a cooled baking sheet. You may not use all of the reserved chocolate chips.
Notes
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven
