Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a large baking sheet with high-quality parchment paper or a silicone baking mat. Actionable Tip: Do not skip the parchment paper! Because these cookies lack traditional flour, they are more prone to sticking to bare metal pans. Parchment ensures a seamless release and a perfectly baked bottom.Step 2: Form the Cookie Dough
In a medium-sized mixing bowl, aggressively stir together the creamy almond butter and pure maple syrup until the mixture thickens into a cohesive, sticky dough. Actionable Tip: If your almond butter is particularly runny or oily (which often happens at the top of a new jar), you may need to add an extra tablespoon of almond butter to ensure the dough is stiff enough to scoop.Step 3: Fold in the Chocolate
Gently fold your semi-sweet chocolate chips into the dough using a rubber spatula. Ensure the chips are evenly distributed so every cookie gets an equal amount of chocolate.Step 4: Scoop and Shape
Using a medium cookie scoop (about 1.5 tablespoons of dough), drop portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart. Use the palm of your hand or the back of a spoon to gently flatten the tops, as these cookies will not spread much on their own in the oven.Step 5: The Golden Bake
Bake on the center rack for 10 to 12 minutes. The edges should look set, but the centers will still appear slightly underbaked. Actionable Tip: The secret to maximum chewiness is residual heat. Remove them from the oven and let them sit on the hot baking sheet for exactly 10 minutes before transferring them to a wire cooling rack. They will finish baking as they sit!
