Makes 40 cookies
sticks unsalted butter, at room temperature
packed dark brown sugar
semisweet chocolate, chopped or chips
cup (4 ounces)
toasted almonds, chopped
- Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
- With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
- Stir in the chocolate and almonds.
- Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.