Everyone has their favourite "go-to" chocolate chip cookie recipe. If you are looking for a buttery, soft and chewy chocolate chip cookie, this is it. This is by far our favourite cookie right now. To achieve the perfect soft & chewy texture, do not over bake these. Take them out when they are just barely starting to brown. You will think they are not done yet, but after you take them out, leave them on the cookie sheet for about 5 minutes and they will continue to "bake" after you take them out. If you over bake them, they will not stay chewy.Almond Chocolate Chip Cookies - recipe adapted from here
3/4 cup white sugar
3/4 cup brown sugar
1 cup butter (slightly softened)
1 egg
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped or sliced almonds
1/2 cup mini Hershey chocolate kisses
3/4 cup white chocolate chips
Preheat oven to 375 F. Mix sugars, butter, and egg until light and fluffy. In a separate bowl, mix flour, baking soda, and salt. Gradually add flour mixture to butter mixture. The dough will be quite stiff. Stir in the almonds and chocolate. Drop by tablespoons (I use my cookie scoop) on ungreased cookie sheet. Bake for 8-10 minutes or until the edges start to brown. Do not overbake.
*Note: You can substitute chocolate chips for the mini kisses and white chocolate. Be sure to not over bake these*
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