Can anyone resist a Chocolate Chip Cookie? I know that of late, food bloggers everywhere have been making the New York Times Chocolate Chip Cookies which are "aged", much like a fine wine...albeit for a much shorter time. Well, here's one gal who can't wait the requisite 72 hours or even overnight for the cookie dough to age! I need instant gratification!
So, to add some more crunch and to increase the yum factor, I've incorporated whole roasted salted almonds to my usual Chocolate Chunk Cookies. Bakers have realized the merits of adding Fleur de Sel to their cookies, chocolates and other desserts. I think salted almonds will do quite well to help the sweet & salty flavour profile.For the recipe, click my recipe here (I adapted Yard's recipe) and simply add one cup of roasted whole salted almonds, coarsely chopped. I use Callebaut dark chocolate chunks in my cookies. You won't be able to stop eating them because they're sweet and a little savoury!