Almond Chocolate Chip Cookies
Place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.
Roast the Almonds
Combine butter and sugars, mix on medium for around 2 minutes, until light and fluffy.
Cream Butter & Sugars
Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined
Add Egg and Vanilla
Scrape down the sides of the bowl again. You don't want any trace of egg left behind.
Scrape the bowl
In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
Mix Dry Ingredients
Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
Add the rest of cookie ingredients
Scoop cookie dough & place them in an airtight container and place in the fridge to chill for 2 hours- 24 hours.
Scoop and Chill
Bake the cookies for 11-13 minutes. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.