Both of these recipes came from "My Baking Addiction" that has several dozen great cookie recipes. These two are the (IMHO) the very best.

Turtle Cookies Dark choc chips, pecans, caramel
350* - parchment - 12 minutes -
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups dark chocolate chips
1 cup caramel bits
1 cup chopped pecans


1. Sift flours, baking soda, baking powder and salt into a bowl.
Set aside.
2. Cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla. Reduce speed to low, add dry ingredients
and mix until just combined, 5 to 10 seconds.
4. Drop chocolate pieces, caramel bits, and pecans into
dough and gently combine.
5. Press plastic wrap around dough and refrigerate for 24 /36 hours.
6. Heat oven to 350 Line a baking sheet with parchment paper.
7. Scoop size of heaping tablespoons (I always make regular size cookies - not these large ones) onto baking sheet
8. Bake until golden brown but still soft, 12 minutes. Transfer
sheet to a wire rack for 10 minutes, then slip cookies onto
another rack to cool a bit more.
9. Repeat with remaining dough.

-For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.

.................................................. .................................................. ..

Chewy Chocolate Almond Cookies
Yield: about 30 cookies
Ingredients:
1/2 pound (2 sticks) unsalted butter; room temperature
3/4 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
1/2 cup blanched slivered almonds; coarsely chopped

1. cream the butter and both sugars until light and fluffy.
2. Add the vanilla, then the eggs, one at a time, and mix well.
Scrape down the sides of the bowl after the addition of each egg.
3. Sift together the cocoa, flour, baking soda, and salt. Turn
your mixer to low and gradually add the sifted ingredients;
mix until just combined.
4. Fold in the chocolate chips and almonds.
Refrigerate dough for 1 hour.
5. Preheat the oven to 350 degrees F. ].
6. Measure the dough using a 1 1/2 tablespoon scoop
or a rounded tablespoon. Roll the dough in your hands
until it forms a uniform ball' place on your lined baking sheet.
7. Bake cookies for 11-12 minutes
(the cookies will seem underdone). Remove from the oven
and let cool slightly (about 3 minutes) on the pan,
remove to rack to cool completely.