Brown Butter Almond Chocolate Chip Cookies

2		eggs
1/2  cup		Splenda granulated sweetener
1  cup		brown sugar
1  cup		unsalted butter
1  teaspoon		baking soda
1  teaspoon		salt
1  teaspoon		vanilla extract
1/2  teaspoon		almond extract
2-1/2  cups		flour
1  cup		chocolate chips
1  cup		whole almonds, blanched, chopped and toasted

Tip: For nutritional information on all the ingredients in Brown Butter Almond Chocolate Chip Cookies just click on each ingredient name. Then adjust the serving size for any Brown Butter Almond Chocolate Chip Cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small sauce pan cook the butter on medium heat for about 6-8 minutes until the foam subsides, the butter turns brown and you smell that delicious caramel scent. Remove it from the heat then allow it to cool and harden slightly in a bowl in the refrigerator for 15-30 minutes.

Preheat the oven to 350 degrees and position a rack in the center. Line you baking sheets with parchment paper and set it aside.

In a large bowl, with an electric mixer, cream together the eggs, sugars, brown butter, baking soda, salt, vanilla and almond extracts. Add the flour and combine it until it's smooth then mix in the chocolate chips and almonds. The dough will be quite thick.

Scoop a heaping tbsp of batter then roll it into a ball for each cookie and place it on the prepared baking sheet and pat them down slightly with your fingers. Bake them for 10 minutes until the edges are light golden brown. Transfer them to a cooling rack and enjoy!