Weekends mean spending time in the kitchen especially if you have kids. That’s what we did as kids with my Mom. Making homemade pizza was a treat. My Dad would even bake with my sister and I. Imagine how surprised we were the first time he said, “Let’s go bake cookies.” Needless to say we had a blast. So, my White Chocolate Almond Cookies for a family baking project. Buttery, chewy and crisp, loaded with white chocolate chips and toasted almond totally fit into your weekend plans. Cool, it’s a date!
White Chocolate Almond Cookies
I love a good cookie dough that allows for being able to add most any ingredients you like. The trick is to add just enough and not too much. Don’t interfere much with the amount of flour and leavening unless you are aware of what the end result will be. Excessive flour will yield a dry cookie and too little or not enough leavening can change the characteristics of the cookie leaving them metallic tasting or unrisen. Trust me, you learn by trial and error. I have mishaps all the time because it comes with the territory.
White Chocolate Almond Cookies
Back to the recipe starting with room temperature ingredients like the butter and eggs. Using a stand mixer, blend butter and sugars until well combined. Add in eggs and extracts beating until thoroughly combined. Stir in flour mixture, white chocolate chips and almonds. Bake on parchment paper, let the cookies cool and dive right in. Store any leftovers in air tight containers up to a week or freeze, baked or unbaked for 3 months. Believe me, they will never last that long.
White Chocolate Almond Cookies
Put this cookie recipe in your repeat file or wherever you keep go-to or rotation plans. White chocolate and almonds just go together and better yet the nuts are toasted. Toasting nuts brings the oil to the surface and enhances the flavor. Think of the process as going from raw to cooked. I periodically roast several kinds by the cupful to have on hand. Best of all, it saves time so you can enjoy the fruits of labor. I know this cookie will be enjoyed by all, besides creating some valuable family time. Happy Baking!
White Chocolate Almond Cookies
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
1 ½ t. almond extract
½ t. pure vanilla extract
2 ¼ cups unbleached all-purpose flour
1 t. baking powder
1 t. baking soda
¾ t. kosher salt
1 cup white chocolate chips (Ghirardelli)
1 cup chopped toasted almonds
Heat oven to 350 degrees and line two cookie sheets with parchment paper.
In bowl of stand mixer, beat butter, granulated and brown sugar until well-blended. Add in eggs, almond, and vanilla extracts, beat until well combined, scraping down sides of bowl as needed.
Whisk together flour, baking powder, baking soda, and salt. Add to sugar mixture and stir until combined, ending with white chocolate chips and almonds..
Drop 2 T. size doughs spaced 2-inches apart. Bake for 10 – 12 minutes depending on size or until lightly browned. Cool completely on wire racks and store in air tight container up one week.
Makes 4 – 5 dozen cookies.
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