“Toasted Almond White Chocolate Cookies”

So it was a snowy day today yet always beautiful as everything gets covered in a layer of white. I’m always amazed when I want to be in the kitchen on these days. I decided to make an old standby like my Toasted Almond White Chocolate Cookies. Filled with toasted almonds for that warm fuzzy and creamy rich white chocolate chips give this cookie that Yummy for the Tummy feeling. Sure to take away that hum-drum mood on a cold blustery winter’s day. Sounds like just what the doctor in this kitchen has ordered.

Toasted Almond White Chocolate Cookies

Baking cookies on the weekends reminds me of my Mom and I baking on Saturdays during the winter months. Dad was and is such a sweet eater. He always wanted something sweet after dinner, in fact as I got older I knew sweets were a big deal in my family.

Toasted Almond White Chocolate Cookies

You just can’t go wrong with a great cookie, in addition to one that stays on a regular rotation. Is there someone, a friend or family member who craves what you bakes? Friends at work who enjoy the treats you bring to share? My coworkers have shared in my love of baking for years now and I love baking for them. Yes, they serve as my tasters at times but most have been made over and over to get them just right. That’s when I share the recipes with all my fellow foodies.

Toasted Almond White Chocolate Cookies

Furthermore, it’s football playoff time and from now until the Super bowl we’ll be in front of our TV’s with friends and family gathered around. Snow and football, what more could you ask for on a weekend? A great cookie and a cup of hot chocolate will hit the spot, no questions asked. Grab your ingredients and get to baking. #chowdownlowdown with a picture or leave a comment. Happy Baking!

Toasted Almond White Chocolate Cookies

Toasted Almond White Chocolate Cookies

2 1/2 cups unbleached all-purpose flour

1 t. baking soda

1/2 t. kosher salt

2 sticks (1 cup) salted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1 1/2 t. pure almond extract

1 1/2 cups Ghirardelli white chocolate chips

1 cup sliced almonds, toasted

To toast almonds, place in dry non-stick skillet over medium-low heat. Stir occasionally to prevent burning while toasting, about 6-8 minutes. Place almonds in bowl to cool before use.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Beat butter and sugar with electric mixer until light and fluffy.

Add in eggs and almond extract, mixing until well combined.

Gradually spoon in flour mixture at low-speed until well mixed.

Stir in chocolate chips and almonds until incorporated.

Drop cookie dough by tablespoons onto parchment-lined cookie sheets.

Bake at 375 degrees for 10 to 12 minutes or until edges are lightly browned.

Cool on cookie sheets for a minute before removing to wire racks to cool completely. Store in air tight containers for up to one week.

Makes 5 to 6 dozen cookies.