1 cup butter
¾ cup brown sugar
¾ cup white sugar
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounce bag semisweet chocolate chips
¾ cup toasted almonds chopped, optional
Preheat oven to 375°.In a shallow pan toast almonds. Mix butter and sugars until light and fluffy. Add eggs and beat well.
Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is very stiff and dry and may seem as though it is to dry to combine, but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on acookie sheet a few inches apart. Bake 8 – 10 minutes until edges are just beginning to brown. Remove from cookie sheet and cool on rack.
This is a great recipe for high altitudes. Page 235 in my “Breakfast and Beyond Too ” cookbook
Avenue Hotel Bed and Breakfast