This time of year is always jam packed for us. Phoenix weather finally cools down and the aspen and oak trees start to put on a show up north. It was nice to have a homey recipe that was familiar with a twist.Everything was pretty standard except for the almond flour as far as ingredients go.Pretty standard cookie recipe again with the exception of adding almond flour near the end. I’ve never made chocolate chip cookies with a stand mixer and it went well. The golf ball size dough balls were quite a bit bigger than my standard recipe and I was a little worried. The smell of fresh cookies even roused our senior French Lita to come and see if she could grab a bite. Even after 12 years she still thinks we’re going to let her eat chocolate. Hope springs eternal.The flattening of the dough balls was strange for me. Not something I’ve ever done with chocolate chip cookies. I was pretty worried at this point but also relieved that the dough hadn’t spread to large.I liked the little bit of crackle the flattening gave the cookies. Although they kind of reminded me of something you’d pull out of a package since they all stacked so nice and flat.These were pretty great. I would love to make these anytime I had to package up cookies really neat. I really liked them best the day they were made. They were pretty intensely chewy by day two but still tasted good.