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Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.
Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
I love this recipe, but with a couple of changes. I only mixed in 3/4 C butter and 1 C sugar. I set the oven to 375 while mixing the cookies, but when I am ready to put the cookies in the oven I turn the temperature down to 275 for about 5 min. Next, I rotate the cookie sheets and turn the oven temperature back up to 375. These changes create a cookie that holds a wonderful ideal cookie shape.
Catherine | August 19, 2013 |