3.5 oz almond meal (flour)
4.5 oz all-purpose flour
4 oz butter, room temperature
2 oz Roasted Almond Oil from The Tasteful Olive
1/2 tsp each baking soda and baking powder
3 oz dark brown sugar
4 oz granulated white sugar
½ tsp almond extract
1 egg
¼ tsp salt
6 oz dark chocolate chips
2 oz toasted slivered almonds
Preheat oven to 325 degrees F. Prepare cookie sheet with parchment paper. Whip butter and oil (with paddle attachment for mixer, if you have) until smooth, light and fluffy. Add sugar and whip on medium speed for 2 minutes. Scrape down bowl then whip on high for 2 minutes, until mixture doubles in size. Add in egg and whip on medium-high for one minute. Add almond extract and mix for only 2-3 turns until just combined. Remove bowl from mixer and scrape paddle. Add in all dry ingredients stirring by hand using rubber spatula and gentle motions. When flour is almost combined, add in almonds and chocolate chips, stirring until combined.
Portion dough onto cookie sheet using spoon or small ice cream scoop. Chill in refrigerator for 10-15 minutes, or until dough is quite firm. Bake for 10 minutes or until just set and browned on the outside. Let cool before handling as they will be gooey.
