These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!
And who among us hasn’t had a few cookie emergencies in their lives, truly?
These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.
Modified from a McCormick product ad.
Bready or Not: Almond White Chocolate Cookies
These cookies are fast to make and bake, and are light, sweet, and crunchy!
Equipment
- parchment paper
- baking sheet
- teaspoon scoop
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/4 cups white sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons almond extract
- 9 ounces white chocolate chips
- 1 cup slivered almonds
Instructions
- Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
- Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
- Store cookies in a sealed container at room temperature.
