Chewy Triple Chocolate Almond Cookies

What is it about cookies and biscuits that is just so moorish?  Especially when it's not quite cheery enough to ponder outside unless absolutely necessary. One cold weekend I found my mind drifting to the kitchen; it is the natural place to drift to when the house feels empty and cold.  A rummage through the treasure trove and I have myself a promising start for a cheerful batch of cookies.  The night will be filled with dancing, but in the meantime I can bake.

I found this basic recipe on the endless resource pool that is Google in my first year of university, and now lovingly return to it with some modifications.  Scooping out chunks of cookie dough is just so satisfying, feeling the mixture stickily mould in my hands into balls of scrumptious goodness.  After affectionately flattening the discs, they spent a short time basking in the oven to come out as large discs of chewy heaven.  The house is now a warm, glowing haven filled with the sweet scent of chocolate and warm thoughts...

Chewy Triple Chocolate Almond Cookies
(Makes about 20)

Ingredients:
325g Plain Flour
1/2 tsp Bicarbonate of Soda
175g Butter/Margarine
100g Dark Muscovado Sugar
200g Granulated Sugar
1 Large Egg
1 Egg Yolk
100g Whole Almonds, chopped
50g Dark Chocolate Chips
50g White Chocolate Chunks
Method:

1. Place the butter in a large pan and melt over a low heat. Meanwhile mix the flour and bicarbonate of soda together well.  Set the butter aside to cool slightly.
2. Beat the sugar into the butter followed by the egg and egg yolk.
3. Stir in the flour mix until well incorporated, then fold in the chocolate and almonds.
4. Level the mixture then cover with cling film and refrigerate for at least 30 minutes.
5. Pre-heat the oven to GM5/190C/375F
6. Drop walnut sized balls onto a baking sheet (I put about 8 on a small tray well spaced) and flatten.
7. Bake for 10-12 minutes or until the edges have just about turned golden.  They'll continue to cook on the tray for 1 minute, then cool on a wire rack.