Preparation Steps

• Preheat oven to 350°F.
• Line 3 cookie sheets with parchment paper and set aside.
• In a medium bowl, sift together the flour, baking soda, and salt; set aside.
• In a small bowl, whisk together the superfine sugar and light brown sugar; set aside.
• Place the butter in a mixing bowl and beat until creamy and smooth.
• Slowly add the sugar mixture to the butter and continue to beat until thoroughly combined.
• Mix in the vanilla extract.
• Continue to beat for 5 minutes, or until the mixture is pale yellow.
• Gradually beat in the eggs.
• With mixer speed on low, slowly mix in the flour mixture until incorporated.
• Fold in the semisweet chocolate chips and sliced toasted almonds.
• Scoop out dough using a 2-inch diameter ice cream scoop and place onto prepared cookie sheets, leaving 3 inches between cookies.
• Flatten each dough ball gently with the heel of your palm.
• Bake for 15 to 18 minutes until cookies are golden brown.
• Tap the cookie sheet on the oven rack 3 minutes before baking ends to cause cookies to deflate and crack on top.
• Repeat the process with remaining dough and allow cookies to cool on sheets.