Ingredients
- 1 egg
- 250 gr vanilla milk chips
- 240 gr semisweet chocolate chips
- 190 gr all purpose flour
- 170 gr butter
- 170 gr packed brown sugar (light)
- 60 gr slivered blanched almonds
- 1 gr almond extract
- 1 gr baking soda
Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 8 cm apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely. Makes about 3 dozen cookies.
