Recipe: Chocolate Chips & Almonds Cookies

Preparation Time: 10 minutes
Baking Time: 10 minutes

My end products. Let's take a picture: Pose 1.

How about Pose 2?

My cookies look bigger (I use table spoon and scope too much, hehe ;)).

A clearer view. Do these look delicious?

I got 1, 2, 3, 4, 5, etc, about 12 big cookies.

Actually more than that.

Testing time. Now, you see it.

Now, you don't. Enjoy!

Ingredients:

1. 125g All-purpose Flour (1 cup)
   
2. 1/2 tsp of Baking Soda
3. 1/4 tsp of Salt
4. 115g Butter (room temparture) (1/2 cup)
5. 100g Brown Sugar (1/2 cup)
6. 50g Sugar (1/4 cup)
7. 1 Egg
8. 1 tsp of Vanilla Essence
9. 80g Chocolate Chips
10. 80g Almonds

Steps:

1. Shift both all-purpose flour and baking soda. Mix them well with salt.
   
2. In another medium bowl, beat butter, brown sugar and sugar until well-blended. Add in egg and vanilla essence and beat well.
   
3. Fold in the flour mixture into (2) until well-combined.
   
4. Fold in 60g chocolate chips and all almonds into the batter.
   
5. Place a piece of baking paper on the tray and scope the batter using a tea spoon on it. Make sure there are some spaces (about 2 inches apart) between 2 cookies.
   
6. Bake in a preheat oven at 175ºc for 10 minutes.
7. In minute 6th, put the remainder chocolate chips on top of the cookies.
   

Tips:

1. You can replace almonds with other nuts of your choice.
2. Why I use teaspoon to scope? Actually, I use a tablespoon to scope the cookies that I bake (shown in picture), so you can see some are really big. Of course you can decide the size.
   
3. Do not flatten the battle that you scope on the baking tray as it will be shaped during the baking process.
4. Why I separate the chocolate chips? So that the cookies look nicer whereby some chips are seen on the top. (Hehe, I forget to add chips on top this time, may be next time).