There is nothing better than indulging in a few soft, chewy, melt-in-your mouth chocolate chip cookies dunked in a glass of cold milk, or on a winters day, double up on the treats with a cup of warm hot chocolate, coffee or tea.
This tasty recipe has a slight twist with almond nuts, adding a little extra crunch for the ultimate tea-time cookie that will have you bringing out the baking tools every other day.
Everything you need for the best chocolate chip cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups chocolate chips
1⁄3 cup slivered toasted almonds
Preheat the oven to 175°C
On a medium speed, beat together the butter, brown and white sugar until light and fluffly. Reduce the speed to low and add the salt, vanilla extract and eggs. Beat until well blended.
Combine the flour and baking soda in a separate bowl and slowly add to the butter mixture. Mix until just combined.
Stir in the chocolate chips & almonds.
Scoop tablespoons of dough onto a lightly greased baking sheet.
Bake the chocolate chip cookies for about 10 minutes, or until the edges are golden – leaving the soft, chewy centre.
Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack – and leave to cool completely.
While you wait for your cookies to cool, boil the kettle and get your warm beverage ready for dunking!