How to Make Almond Chunky Cookies

• In the mixing bowl, add butter and both sugars. Whip on low speed until all is combined.
• Add egg and whip again. Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift them into a separate mixing bowl.
• Using a spatula, mix the batter. Then add sliced almonds. Mix again until all are combined.
• Using an ice cream spoon and a kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big. Do not make cookies smaller.
• Form balls from each part of the batter with your hands.
• After that, roll the top of the ball in sliced almonds, place the cookie balls on the baking sheet, and cover them with plastic wrap.
• Refrigerate the cookie balls for 8-12 hours or overnight. You can also freeze cookies for a few months in an air-tight container. These cookies are great for the Holiday Season!
• Bake at 365°F (185^oC) convection oven for 18-20 minutes. In the regular oven on "bake" setting at 350°F (175^oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top.
• After baking cookies, remove them to the wire rack and let them cool to room temperature.