Chocolate Cloud Cookies

• 1 1/3 cups sugar
• 1 1/3 cups sugar mascabado, may substitute dark brown sugar
• butter 227 grm., room temperature, cubed
• 1 teaspoon vanilla
• 2 eggs beaten
• 2 cups flour
• 3/4 tablespoon baking soda
• 1/4 teaspoon salt
• 2 cups almonds chopped
• 2 cups chocolate chips

1. Preheat the oven to 180 Celsius.
2. Combine the sugars.
3. Beat the butter until creamy. Add the sugars little by little and then add the vanilla. Beat for 5 minutes, scraping the sides of the bowl. It should be fluffy and pale yellow.
4. Add the eggs, mixing in little by little.
5. Sift the flour, baking soda, and salt into a separate bowl. Add the dry ingredients in 3 parts to the butter mixture, slowly beating to gently mix.
6. Fold in the almonds and chocolate chips.
7. Form balls of batter using a mini ice cream scoop and place 5 centimeters apart on parchment paper-lined or silicone baking sheets. Lightly press down each ball of dough with the hand to slightly flatten.
8. Bake for 12 minutes. Remove the baking sheet from the oven and firmly tap it against the counter so that the cookies do not remain puffy. Return to the oven and bake 3 more minutes.
9. Remove from oven, let cool, and serve.
10. Keep in a tightly sealed container for up to 5 days.

sugar, sugar mascabado, butter, vanilla, eggs, flour, baking soda, salt, almonds, chocolate chips

Taken from www.yummly.com/recipe/Chocolate-Cloud-Cookies-530233 (may not work)