Snowy Day Toasted Almond Delight (Print Version)

A cozy baked delight with toasted almonds and semisweet chocolate chips for chilly day enjoyment.

# List of Ingredients:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon fine sea salt

04 - 1 cup unsalted butter, softened

05 - 3/4 cup granulated sugar

06 - 3/4 cup light brown sugar, packed

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 1 cup toasted sliced almonds

10 - 2 cups semisweet chocolate chips

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking soda, and salt until well blended.

03 - In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes.

04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

06 - Gently fold in the toasted almonds and chocolate chips until evenly distributed throughout the dough.

07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers appear slightly soft.

09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

01 -

The toasted almonds add this incredible crunch that makes every bite interesting
They stay perfectly chewy for days if you can manage not to eat them all in one sitting

02 -

Overbaked is forever, pull them out when edges are set but centers look soft
Room temperature butter matters more than most recipes admit, it makes the difference between spread and puff

03 -

Weighing your flour instead of using cup measures changed everything for me consistency wise
Chilling the dough for 30 minutes before baking gives thicker, chewier results if you have the time