Preheat oven to 350°F.

Line 3 cookie sheets with parchment paper.

In a medium bowl, sift together flour, baking soda, and salt.

In a small bowl, whisk superfine sugar and light brown sugar.

In your mixer’s bowl, beat butter until creamy and smooth.

Gradually add sugar mixture and continue to beat.

Mix in vanilla extract.

Beat in eggs one at a time.

Reduce mixer speed to low and slowly add flour mixture.

Fold in chocolate chips and toasted almonds.

Using a 2-inch diameter scoop, drop batter onto prepared pans, spacing 3 inches apart.

Flatten each cookie with the heel of your palm.

Bake for 15 to 18 minutes until golden brown.

Remove from oven and let cool on the pans for a few minutes.