Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a heatproof bowl, melt the butter in the microwave (for 30secs at a time) until hot and then stir in the sugars. Put this to one side to cool slightly.
In a separate bowl, lightly beat the egg and add this to the slightly cooled butter mix along with the almond extract, stirring until combined.
Place a large sieve over the bowl, and add the chocolate chips to the sieve. Sift the flours and baking powder through the sieve into the mixture, coating the chips. Set these chips to one side.
Add the ground almonds to the mixture and fold this and the flours in gently until just combined.
Stir in the flour-coated chocolate chips until spread evenly throughout.
Press the cookie mix into a lined 9inch square tin, smoothing evenly across the pan.
Microwave the jam for 10secs, and then add large dollops of this across the top of the cookie mix, pressing the jam in slightly with the spoon if needed.
Gently swirl or spread out the jam through the cookie mix using a skewer or knife.
Bake for 30-35mins or until there is only a slight wobble in the centre and it has a crispy top.
Allow the cookie to cool in the tin for 10mins before removing the bars and transferring them to a wire rack. Once cooled completely, cut into squares and enjoy.