Yield: 24 servings
Measure | Ingredient |
---|---|
¾ cup | Salted butter, softened |
⅓ cup | Granulated sugar |
1 teaspoon | Vanilla |
¼ teaspoon | Almond extract |
1 cup | Flour |
1 cup | Semisweet chocolate chips |
1 cup | Slivered almonds (4oz) |
1. Preheat oven to 350F
2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed.
Do not overbeat.
3. Shape rounded tablespoons full into 1½ inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into ½" thick cookies.
4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface.
Source: "Mrs. Fields Cookie Book", 1992