Crispy Chocolate Chip Cookies

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the butter with the sugar and milk until frothy. Then stir in the vanilla, flour, baking soda and salt. Finally mix in the chocolate chips and the almonds.
Shape each approx. 2-3 cm large balls and place them on a baking sheet lined with baking paper with at least 4 cm distance. Press gently with a spoon so that the edges are not too thin, but evenly thick.
Bake the biscuits at 180 ° C top / bottom heat (not hotter !!!) for about 12-15 minutes.
Those who prefer softer biscuits can only leave them in the oven for about 8-10 minutes.
Doesn`t make quite two trays full, that is about 50 pieces.
As a modification, you can also add pieces of white, nougat or other chocolate to the cookies or use hazelnuts, walnuts or peanuts instead of the almonds. Cashew nuts are also great in cookies.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.