Magnolia Kitchen 'Charlotte's' Chewy Chocolate chip cookies

Place almonds and rolled oats into TM bowl and mill 10 seconds / speed 8Add flour, baking powder, bicarbonate of soda and sea salt flakes.Blend 5 seconds / speed 5. Set aside in a seperate bowl.Without cleaning bowl add butter and brown sugarBeat/cream 2 minutes / speed 4Scrape down sides of bowl and cream for another 1 minute / speed 4Add egg and vanilla extractBeat 10 seconds / speed 4Add reserved flour mixture to bowl and mix 10 seonds / speed 4Scrape down sides of bowl and repeat if necessary until just combinedAdd chocolate chips and mix "Counter-clockwise operation" 10 seconds / speed 3 Turn out cookie dough mixture onto a piece of glad wrap and shape into a sausage the width of biscuits (about 5cm). Wrap up and place into the fridge for about an hour, OR the freezer until the mixture is firm and holds it shape. (your mixture can be kept in the freezer at this point and used another day - just slightly defrost)Heat oven to 160 degreesLine a baking tray with baking paper and slice your cookie sausuage into 1cm slices, squeeze into shape if necessary. Place onto prepared oven tray, leaving plenty of room for spreading. These guys like to spread more than your normal biscuit. I usually put 9 to a tray compared to my usual 12. Bake for 12 - 15 minutes or until golden brown, but a tad underdone in the middle. You want them crsipy on the outside but chewy in the middle Allow to cool, and then transfer to a wire rack before storing in an airtight container if they get that far.