These chocolate chip cookies, enriched with crunchy CandyBird™ almonds, are the perfect blend of sweet and nutty. Each bite offers a delightful crunch and a burst of chocolate, making them an irresistible treat for any occasion.
INGREDIENTS
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped CandyBird™ almonds
INSTRUCTIONS
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- Stir in the chocolate chips and CandyBird™ almonds.
- Drop by rounded spoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are nicely browned.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your cookies with a glass of milk or a cup of tea.
