Preheat oven to 350°F. Cream the butter and sugar. Add the eggs and vanilla. Mix.
1 cup butter, 2 cups caster sugar, 2 large eggs, 1 teaspoon vanilla extract
Sift flour, baking soda, baking powder and salt together. Add to butter mixture. Combine well.
3 ¼ cups flour, 1 teaspoon baking soda, 1 tablespoon baking powder, ½ teaspoon salt
Break the chocolate bars into chunks. Add chocolate bar chunks, chocolate chips and almonds to the dough and mix.
1 ½ cups milk chocolate chips, 2 large milk chocolate bars, ⅓ cup slivered almonds
Roll into balls and place on a cookie sheet. Bake for 10-12 minutes in the preheated oven.
Let cool and serve.
Video
Notes
These cookies can be stored in a container at room temperature for up to 2 to 3 weeks, but eat within 3 days for best results. After this time they can begin to dry out and just don't taste as good.
I like to freeze them so that they stay fresh for longer. They can be frozen for up to 8 to 12 months.
You can also freeze the cookie dough. Either transfer the whole batch of cookie dough to a container or freeze individual portions. Scoop portions of cookie dough onto a parchment-lined baking sheet and freeze them until solid. Then, transfer the individual frozen cookie dough portions to a freezer bag and back into the freezer.
To bake the frozen cookie dough, you can either thaw it in the fridge overnight or bake the individual portions straight from frozen. It will take a little longer to bake from frozen.