DIRECTIONS

• 1. Preheat the oven to 180 C. Line two cookie sheets with baking paper.
• 2. Place the almonds in a dry skillet over medium heat. Stirring often, toast them for 2 to 3 minutes until fragrant. Be careful they don’t burn. Take them out on in a plate and set aside to cool. Once cool, roughly chop the toasted almonds.
• 3. Pour the melted butter in a medium bowl and add sugar, salt & vanilla essence. Stir well to combine, then add the egg and beat it in quickly. Sift in the flour, baking powder, and baking soda, then stir until a few floury patches remain in the dough. Touch the dough to test the temperature — if it is warm, pop it into the fridge for a few minutes to cool it down (so the chocolate chips won't melt).
• 4. Add the chopped almonds and chocolate chips to the bowl and gently stir into the dough.
• 5. Roll heaping tablespoons of dough into balls. Place onto a lined cookie sheet spaced about 2 inches apart. Bake for 7 to 10 minutes, until golden around the edges with a soft center. Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.