Blend the almonds in the food processor till fine. Or use 100g of almond flour.
Add the plain flour, salt, baking powder and combine for 15 seconds. Remove and set aside.
Pop butter and brown sugar into food processor and combine till smooth and creamy. Usually around 1 minute or more. Alternatively cream with a hand mixer.
Add egg, vanilla essence and mix in for another 30 seconds.
Place the creamed sugar and butter in with the flour and almond meal and mix or knead till just combined. Add your choc chips and mix a little more.
Divide the dough into 10 portions (if you like weigh them out to get evenly sized biscuits), and place on a tray lined with baking paper.
Flatten just a little with your hand.
Place into a heated oven at 180 degrees Celsius for 10 minutes. Check and if needed turn trays and cook for another 2 minutes or longer if you like your cookies crunchier.
Allow to cool for 5 mins and transfer onto a wire rack to cool.
Serve with ice-cold milk (for the big kids) or have with a soothing cup of tea or cappuccino.
As this recipe makes 10 extra large Choc Chip Cookies, If you prefer you can make smaller ones ideal for kid's lunch box's too.