Crunchy Chocolate Chip Cookies

Turbinado sugar gives these a crackly, golden crunch, with plenty of semisweet chips and toasted almond in every bite. Swap in white sugar for a softer, non-crunchy cookie.

Ingredients

• 1 cup butter, softened
• 1 cup turbinado sugar (or white sugar for less crunch)
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract (or 1 tsp almond extract)
• 2 heaping cups all-purpose flour
• 1 tsp baking soda
• 2 tsp hot water
• ½ tsp salt
• 1½ cups semisweet chocolate chips
• 1 cup sliced almonds, chopped (optional)
• Honey, to taste (optional)

Method

1. 1

   Preheat

   Heat the oven to 375°F.

2. 2

   Cream the butter and sugars

   Cream together the butter, turbinado (or white) sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla or almond extract, and honey if you're using it.

3. 3

   Add the baking soda and salt

   Dissolve the baking soda in the hot water. Add it to the batter along with the salt.

4. 4

   Fold in the good stuff

   Stir in the flour, chocolate chips and almonds.

5. 5

   Scoop and bake

   Drop by large spoonfuls onto ungreased pans. Bake for about 9–11 minutes, until the edges are nicely browned.

Make it your own