Preheat oven to 375 degrees.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In a large bowl, mix the butter and brown sugar until creamy. Mix in the eggs and vanilla. Slowly mix in the dry ingredients until combined. Stir in the chocolate chips and Marcona almonds until dispersed.

Drop on a lined cookie sheet by rounded tablespoon (use an ice cream scoop for consistency). Bake 9-11 minutes or until lightly golden around the edges. Cool on cookie sheet for 2 minutes, and then move to cooling rack.

Note: This cookie dough freezes beautifully! Form per usual on a lined cookie sheet, freeze until solid, and store in an airtight container. Bake from frozen an extra 2-3 minutes.

Yields ~ 2 dozen

Active Time ~ 20 minutes

Total Time ~ 30 minutes

Desserts

Chocolate Chip Marcona Almond Cookies

Blackberry Pie