Step 1

Preheat your oven to 350 degrees.  Line two large baking sheets with parchment paper and set aside.

Step 2

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Set aside.

Step 3

In the bowl of a stand mixer, or using a large bowl and hand mixer, cream together the butter and sugars until light and fluffy.  About 2 – 3 minutes on medium-high speed.  Add the beaten egg and vanilla and beat well.  Another 30-45 seconds on medium speed.

Step 4

Add the dry ingredients into the wet ingredients, in three parts, beating well after each addition.  Slowly stir in the chopped almonds and chocolate.

Step 5

Using a medium cookie scoop, place rounded tablespoonfuls of dough onto the prepared cookie sheets, spacing them 1½ - 2 inches apart to allow for spread.

Step 6

[OPTIONAL STEP]  I like to dot the tops of my cookies with extra chocolate and almond pieces so they look pretty coming out of the oven.

Step 7

Bake cookies for 7 – 8 minutes for a soft, chewy cookie, or bake for an extra 1-2 minutes for a crispier cookie.

Step 8

[OPTIONAL STEP]  When cookies are hot out of the oven, sprinkle with sea salt.

Step 9

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.