If you want them thick, soft and puffy ~ don't press them down before baking, and bake for about 9 minutes. (or press them down with your hand slightly, after about 7 minutes baking).
If you want them thinner and crispier (how my husband likes them), you'll flatten them before baking and bake for about 10-11 minutes (the flatter they are, and the longer you bake them, the crispier they'll be).
The photos are in-between (I flattened them before baking, but not super flat ~ and then baked them for 10 minutes).
MILK CHOCOLATE Chip and ALMOND Butter COOKIES
1 stick (8 TB) unsalted butter, room temperature
3/4 cup brown sugar ~or~ 3/4 cup brown Splenda blend
1/4 cup granulated white sugar ~or~ 1/4 cup regular white Splenda (not baking blend)
1 egg……………………………………………………...1 tsp. almond extract
1-1/2 cups flour…………………………………………1 cup sliced almonds
1 tsp. baking soda (increase to 1-1/2 tsp. with Splenda)
1/2 tsp. salt………………………………………………2 tsp. cornstarch
1-2 cups milk chocolate chips ~or~ Hershey's sugar-free chocolate chips
***
Preheat oven to 350. Line cookie sheets with parchment paper.
Beat butter, white sugar, and brown sugar in electric mixer for 1-2 minutes.
Add egg, then almond extract until combined. Gradually beat in the flour, cornstarch, baking soda, and salt to mix. Lower speed and add the milk chocolate chips and almonds; gently mix.
Use a small cookie scoop to put the dough onto the cookie sheets (about 12 per sheet). I like to slightly flatten the cookies with my fingers. Bake for 9-11 minutes until lightly browned on edges. Let them rest on the cookie sheet for a few minutes before removing to rack or paper to cool completely. Makes about 2 dozen cookies.