These cookies are a delightful take on the classic chocolate chip cookie, featuring a hint of almond flavor and a chewy texture.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room-temperature butter for easier mixing.
Add the egg, vanilla extract, and almond extract to the creamed mixture and beat until well combined.
Crack the egg into a separate bowl to avoid shell pieces.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
Do not overmix to keep the cookies tender.
Fold in the chocolate chips until evenly distributed.
Gently fold to avoid breaking the chips.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
Check the cookies at 8 minutes to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with milk or coffee for a classic treat.
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