Chocolate chip and almond cookies

By Patricia_Scarpin

Ingredients

• 2 sticks (226g) unsalted butter, at room temperature
• 1 cup (175g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 2 3/4 cups (385g) all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• 12 ounces (335g) semisweet chocolate (chopped or chips)
• 1 cup (4oz/112g) chopped toasted almonds – I used sliced almonds

Preparation

Step 1

Heat oven to 190ºC/375ºF. Line two baking sheets with parchment paper or aluminum foil.

With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.

In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add the chocolate and almonds. Using 1 leveled tablespoons of dough, make balls and place on prepared pans, 2 inches apart.

Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.