What you need: Makes 35-40 medium sized cookies
2 cups flour
1 tsp baking soda
1 cup (2 sticks) butter, softened
3/4 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped almonds
1/2 tsp salt
Mix the flour, baking soda and salt in small bowl.
2 cups flour
1 tsp baking soda
1 cup (2 sticks) butter, softened
3/4 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped almonds
1/2 tsp salt
Mix the flour, baking soda and salt in small bowl.
Whisk the butter, white sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add the eggs and beat until they are all combined.
Pour in the flour mixture. Stir in the chocolate chips and nuts. Refrigerate for about 30 minutes.
Preheat the oven to 375 degree F.
Roll the dough out on a floured surface, Cut them into little rounds, using a cookie cutter. Place them on ungreased baking sheets.
Bake the cookies for 9 to 11 minutes or until golden brown. Cool on baking sheets for a few minutes.
Transfer them to wire racks to cool completely.
They can be stored in air tight containers with a slice of bread in the container, that way the cookies remain fresh and the bread soaks up the moisture. They taste fresh for up to a week. Enjoy!