Preparation Steps

• Preheat oven to 350 degrees Fahrenheit.
• Line 3 cookie sheets with parchment paper; 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 your mixer's bowl and beat until creamy and smooth.
• Slowly add the sugar mixture; continue to beat until thoroughly combined.
• Mix in the vanilla extract.
• Continue to beat for 5 minutes, or until the mixture is a pale yellow.
• Gradually beat in the eggs.
• With the mixer speed on low, slowly mix in the flour mixture; continue to beat until incorporated.
• Fold in the chocolate chips and toasted sliced almonds.
• Scoop out the dough using a 2-inch diameter ice cream scoop, and drop batter onto the prepared pans, leaving at least 3 inches in between each cookie.
• Flatten each ball of dough with the heel of your palm.
• Bake for 15 to 18 minutes, or until the cookies are golden brown.
• Rap each pan on the rack 3 minutes before the cookies are done baking. This will make the cookies deflate and cracks will appear on the tops.
• Repeat with the rest of the cookies.
• Cool cookies on the pans.