1/2 cup almonds
1/3 cup plus 2 tablespoons unsalted butter, melted
1/2 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups flour / maida
1/2 cup chocolate chips


1. Preheat the oven to 180 C. Line two cookie sheets with baking paper.
2. Place the almonds in a dry skillet over medium heat. Stirring often, toast them for 2 to 3 minutes until fragrant. Be careful they don’t burn. Take them out on in a plate and set aside to cool. Once cool, roughly chop the toasted almonds.
3. Pour the melted butter in a medium bowl and add sugar, salt & vanilla essence. Stir well to combine, then add the egg and beat it in quickly. Sift in the flour, baking powder, and baking soda, then stir until a few floury patches remain in the dough. Touch the dough to test the temperature — if it is warm, pop it into the fridge for a few minutes to cool it down (so the chocolate chips won't melt).
4. Add the chopped almonds and chocolate chips to the bowl and gently stir into the dough.
5. Roll heaping tablespoons of dough into balls. Place onto a lined cookie sheet spaced about 2 inches apart. Bake for 7 to 10 minutes, until golden around the edges with a soft center. Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.