Friends: what would you do for love?

Me: Here!

After hubby’s daily routine. Every. Single. Morning. Over. 18. Years.

Chocolate chip cookies

(Slightly revised from Baking chez moi)

For 36 cookies

475 g all-purpose flour
1 1/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
2 sticks unsalted butter, 226 g (room temperature)
170 g sugar
170 g light brown sugar
1 1/2 tsp vanilla extract
2 eggs (room temperature)
340 g semisweet chocolate (coarsely chopped)
150 g almond flour

1. In a medium bowl, whisk flour + salt + baking soda + baking powder.
2. In a large bow, use a handheld mixer to beat butter until smooth, about 1 minute.
3. Add sugar + light brown sugar and beat until well combined.
4. Add vanilla + eggs (one at a time). Beat until combined.
5. Use a spatula to fold in the dry ingredients in step (1).
6. Mix just enough to incorporate all ingredients.
7. Add chopped chocolate + almond flour. Mix until combined.
8. Divide the dough in half.
9. Wrap each piece in plastic film.
10. Refrigerate for at least 2 hours.
11. Preheat oven to 350 F.
12. Use an ice cream scoop to form the dough into the size of golf balls.
13. Place the dough on 3 lined baking sheets, about 2″ apart.
14. Place the baking sheet, one at a time, at the central rack.
15. Bake for 8 minutes.
16. Use a spatula to gently press each cookie down a bit.
17. Rotate the baking sheet.
18. Baking for another 7 minutes.
19. Transfer the cookies to a rack to cool.
20. Repeat with the other 2 baking sheets.