COFFEE TOFFEE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR
What's better than a homemade cookie loaded with all the goods? Agluten-free cookie with crispy edges and a chewy center...loaded with all the goods. Which is just what my Coffee Toffee Chocolate Chip Cookies With Almond Flour happen to be. With all the goodness and none of the grit we often associate with almond flour, these cookies will be as much of a favorite in your home as they are in mine.
Butter, Sugar, and Patent Leather Mary Janes
I remember being five years old and holding my mom's hand as we stood in front of David's Cookies at The Short Hills Mall in New Jersey, where I grew up. The lowest shelf of the cookie case was at eye level, and as we waited for our turn in line I was overcome by an itchy impatience. I tugged at the white tights I wore under my hand-smocked dress, letting them snap back against my thighs. My mother threw me an gently admonishing glance as she rocked my brother back and forth in his stroller.
I didn't need her to read me the names of the cookies in the case; we both knew what I was after. The promise of David's Signature Chocolate Chunk Cookies had kept me on my best behavior through what felt like hours of shopping for Sunday shoes and baby clothes, as well as much-dreaded excursions through the aisles at Laura Ashley and Talbot's.
When our turn finally came, I delayed the first bite, enjoying the anticipation for a few final, delicious seconds. The still-warm cookie oozed a film of butter onto it's waxed paper wrapping, and I had to be careful not to smear melted chocolate on my fingers or dress. And then, finally, I took that first bite. It was always the best one: the confluence of perfectly crisped edges and chewy center studded with chocolate chunks so large that each bite was equal parts chocolate and cookie.
There's something about my Coffee Toffee Chocolate Chip Cookies With Almond Flour that takes me back to that moment from childhood. Maybe it's the crispy-chewy texture. Maybe it's the buttery film they leave on your fingertips. Or maybe it's the sheer volume of goodies packed into every bite. But as my son bounces up and down next to me, clinging to the arm of my chair as he begs for a second cookie, I can't help but wonder if I'm creating a memory for him that's just as sweet as the ones I share with my own mother.
Baking Cookies With Almond Flour
When I originally started experimenting with almond flour, I was disappointed. Many of my creations came out mealy, gritty, dry, or all three. What a waste of good ingredients! Finally, I discovered the error of my ways: all almond flours are not created equal.
I use either Trader Joe's Blanched Almond Flour or Bob's Red Mill Super-Fine Almond Flour in all of my baking. Both are ground into a powder that's actually closer to cake flour, which helps to create the delicate texture I achieve in my cookies. Feel free to experiment with other brands, but be sure you're using almond flour as opposed to almond meal.
The key difference: almond flour is made of almonds that have had their skins removed (aka blanched almonds) and then ground finely. Almond meal uses unblanched almonds that are ground more coarsely, so it creates a denser, drier texture. I prefer almond meal for breads and scones or as a bread crumb substitute, and use almond flour for everything else.
Now without further ado, the recipe!