At the beginning, I just wanted to bake some cookies for David, but I found out I had butter milk and almond flour left, and I came up with cookie-cakes. It's kinda new and weird right? If you love to try something new and want to experiment, you will love this one. It's soft, fresh, tasty and yummy.
- 1 & 3/4 cups all-purpose flour, (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoon unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 3/4 cup butter milk
- 2 tablespoon almond flour (sifted)
- 1/4 cup almonds (roughly chopped)
- 2 - 3 ounces chocolate chips
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer, beat together butter and sugar until
light and fluffy. Add egg, vanilla; beat until smooth. Add flour mixture alternately with the buttermilk to the mixture until incorporated. Stir in the almonds & chocolate chips.
Heap tablespoons of dough onto two baking sheets,
about 1 1/2 inches apart. Bake until puffed and edges are golden, 12 to 15 minutes, rotating sheets once during baking. Immediately transfer
cookies to wire racks, and cool completely.