The Toll House classic gets a healthier chocolate chip cookie makeover here by calling for whole grain and nut flour in place of white flour. It cuts the amount of total fat and replaces some of the butter with olive oil. It also uses antioxidant-rich dark chocolate in place of semi-sweet chocolate. The result is a delicious, chewy chocolate chip cookie that doesn't taste like it was shortchanged in the decadence department. Feel free to add 1/2 cup chopped nuts if you like.
Preheat oven to 350 degrees. Lightly grease or line 2 baking sheets with parchment paper.
Cream the butter, olive oil, and brown sugar with an electric mixture until creamy and blended, 1 minute. Add the egg and vanilla and continue to beat until smooth, another minute.
Add the almond flour, whole-wheat pastry flour, baking soda, and salt to the bowl.
Beat the ingredients together until creamy, 1 minute. Add the chocolate chips and beat to combine.
Arrange tablespoon-size balls of dough on 1 baking sheet and refrigerate at least 30 minutes. Distribute half the dough balls on the 2nd baking sheet. Be sure to leave space between the dough balls. Add a tiny crumble of flaky salt on top of each cookie, if desired.
Bake until the cookies flatten and are just begining to show a hint of brown, 12-13 minutes.
Remove from the oven. Let cool long enough that the cookies are firm and chewy, about 20 minutes. Store in an air-tight container.