Directions

1. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, ground almonds, baking powder, bicarbonate of soda and salt in a medium bowl.
3. Cream together both sugars and butter for about 3 minutes until smooth, using a hand or stand mixer.
4. Add the egg and beat on high for about 1 minute until fully combined, scraping down the bowl as needed.
5. Add the almond butter and vanilla then beat on medium speed until combined.
6. Add the flour mixture to the almond butter mixture and mix on low until just combined.
7. Add 100g of the chocolate chips to the mixture and mix in on a slow speed until just incorporated. This results in a thick, soft dough.
8. Cover and chill the dough in the fridge for 1 hour.
9. Preheat oven to 180°C / 160°C / Gas Mark 4
10. Scoop cookie dough into large balls, about 3 tbsp of dough per cookie. You can use a large ice cream scoop for this if easier.
11. Place 5 balls of dough on each cookie sheet and flatten each slightly by pressing down gently. Add a few flaked almonds to the top of each cookie.
12. Bake for 14-16 minutes until the cookie edges are set and lightly browned. The middles will still be soft.
13. Cool cookies on the baking sheets. When just out of the oven poke a few more chocolate chips into the tops of the warm cookies.
14. Transfer to a cooling rack to cool completely. The cookies will sink down when cool.
15. Store leftover cookies in a biscuit tin for 5 days.