Almond & Dark Chocolate Chip Cookies(dunkable)

I love a great cookie recipe! Sad that they don't all come out great, huh? Here's a fool proof recipe guaranteed to satisfy your taste buds!

Hi guys, I'm going to keep this short and simple 'cause I was never a fan of reading through pages before I can get to the actual recipe. So, lets skip right on ahead shall we? However, if you do have any questions about varying the ingredients, read below the recipe card; it might help you make the perfect cookie!

Quick tutorial

What can be changed?

Butter

Can you substitute the butter for margarine or fat spread?

Yes. However, I highly recommend that you don't because as you cheapen out the ingredients the taste of the cookie is affected. That's not all it changes either, if you want the perfect cookie that spreads and cracks slightly on the top you need to use 100% butter. If you are short on butter, you can substitute half of the butter with another half of margarine or fat spread of your preference.

Sugars

Do you have to use both types of sugar?

As you will see below I've used light brown and castor sugar. This is because each of them have different properties which they contribute to the final product. Even though technically they are sweeteners. Light brown sugar is mandatory for this recipe, but if you are finding yourself without regular white sugar (aka castor sugar) you can use confectioners sugar (powdered sugar) instead.

Chocolates and Nuts

Does it have to be dark chocolate and almond?

Nope! You can substitute them with milk chocolate or white chocolate. My personal choice is dark chocolate because I don't like overly sweet cookies. As for the almonds, you can use any type of nuts but make sure its roasted a wee bit. (You can also choose to leave it out completely in case you are allergic or simply not a fan).