Chocolate Chip Cookies (Back in the Day Bakery)
Adapted from Zoe of Bake for Happy Kids
Make 30 medium size cookies
1 1/4 cups (185g) unbleached all-purpose flour
3/4 tsp baking powder (original was baking soda) I used 1/2 tsp baking soda and
1/4 tsp Clabber Girl Double Acting Baking Powder
3/4 tsp fine salt (omitted)
125g unsalted butter, soften at room temperature – I used salted butter
1/2 tsp vanilla paste or extract (I used 1 tsp vanilla extract)
1/2 cup (100g) caster sugar
1/2 cup packed (100g) light brown sugar – I used only 50g
1 large egg, at room temperature
50g lightly toasted almond meal (ground almond)
1/4 cup rolled oats
1 cup dark chocolate chips or chunks (I used Callebaut dark chocolate callets with 54.5% cocoa)
fleur de sel for sprinkling (omitted)
Position two baking racks in the lower middle of the oven. Preheat oven to 350°F or 180°C. (I preheat my oven to 160C). Line two baking tray with baking paper.
Combine flour, baking powder and fine salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 mins.
Add the egg and mix for no more than 1 min; the eggs will not be fully incorporated. Turn the speed down to low or use a spoon to mix and sift in the dry ingredients in thirds, mixing until just combined, 1 to 2 mins. With the mixer running in low speed or mix with a spoon, sprinkle in the chocolate chips or chunks, mix until just combined, about 1 min.
Use a small ice cream scoop or a tablespoon to scoop about 2 tablespoonful of dough and place on the prepared baking trays, leaving 2 inches (5 cm) between the divided dough to allow room for spreading.
Bake the cookies, both baking trays at a time, for 12-14 mins in total, swapping the tray position and also rotating the tray in every 3 mins to sure even doneness. The cookies should be golden brown around the edges but still light in the centers. Cool the cookies slightly on the tray for about 5-10 mins, then transfer the cookies onto a wire rack to cool completely.
Serve and enjoy or store the cookies in an airtight container for up to 3 days at room temperature.