Julie Clark
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White Chocolate Chip Almond Cookies
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The chewiest, most indulgent white chocolate chip cookies you will ever have! These White Chocolate Chip Almond Cookies will be gone in no time!
We have a new cookie recipe today! Now everyone knows I’m a devout loyal to the classic chocolate chip cookie. In a pile of various cookies, I’ll choose them every time.
But…These white chocolate almond cookies are super chewy…the only way to have a cookie, and full of sliced almonds that give a incredibly wonderful crunch in every bite.
I may have gone a little overboard with the white chocolate, but have you ever heard anyone say “too much chocolate.”? Nope. Me either. Let me show you how to make these beauties.
What makes cookies chewy?
There are a few key ingredients that make these white chocolate chip cookies chewy.
- Butter. We use room temperature salted butter. If you use unsalted, you may want to increase the added salt to ½ teaspoon. Also, make sure the butter isn’t melted, but just at room temperature.
- Eggs. Use large eggs in this recipe. If they are at room temperature they will mix in better.
- Brown sugar. We’ve tested this recipe with light brown sugar.
This recipe calls for more brown sugar than white sugar, which not only gives amazing flavor but helps keep the cookies soft and chewy.
Baking time also plays a role in chewy cookies. You want to be sure you don’t over bake the cookies. Take them out when they are barely browned around the edges. That way they won’t be crispy.
How to Make White Chocolate Chip Almond Cookies
- Prepare. Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
- Cream. In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed. Add the sugars and beat on high until fluffy. Add each egg one at a time until fully combined. Next add vanilla and almond extract. Blend on medium until nice and smooth…about 30 seconds.
- Mix. Turn mixer on low and add salt, flour, baking soda and baking powder. Mix until just combined.
- Fold. Turn off mixer and fold in chocolate chips and almonds.
- Scoop. Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
- Chill. Refrigerate the dough for 30 minutes.
- Bake. Bake for 9-11 minutes until golden brown.
Do you have to refrigerate cookie dough?
If you have trouble with cookies spreading, try chilling the dough. Just 30 minutes help these cookies not to spread so much.
We find it easier to scoop and form the cookies, then refrigerate. That way the dough is soft and easy to handle.
How to Make Cookies Look Pretty
There are two ways to make these cookies look pretty.
- Press extra white chocolate chips and almonds into the top of the cookie dough scoops before baking. That way when the cookies flatten and bake, you’ll have chips and nuts showing through.
- Drizzle the top of the cooled cookies with white chocolate and sprinkle with sliced almonds. We LOVE doing this to cookies because it makes them look so fancy.
Do the cookies freeze well?
Yes! These cookies freeze really well. Freeze them in an airtight container for up to 8 weeks.
Helpful Cookie Resources:
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Do your cookies turn out flat? Find out why here.
White Chocolate Chip Almond Cookies
The chewiest, most indulgent white chocolate chip cookies you will ever have! These White Chocolate Chip Almond Cookies will be gone in no time!
Servings 36 servings
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Ingredients
- 1 cup salted butter (at room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 1/2 cups white chocolate chips
- 1 cup sliced almonds
- extra white chocolate for drizzling (optional)
Instructions
- Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
- In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed.
- Add the sugars and beat on high until fluffy.
- Add each egg one at a time until fully combined.
- Next add vanilla and almond extract. Blend on medium until nice and smooth…about 30 seconds.
- Turn mixer on low and add salt, flour, baking soda and baking powder.
- Mix until just combined.
- Turn off mixer and fold in chocolate chips and almonds.
- Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
- Refrigerate the dough for 30 minutes.
- Bake for 9-11 minutes until golden brown.
- If desired, drizzle melted chocolate on top of the cookies. Then sprinkle immediately with sliced almonds. This is optional, but gives it such a pretty look!
Notes
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Serving: 40g | Calories: 206kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Other White Chocolate Dessert Recipes
If you like white chocolate, try one of these other dessert recipes:
Would you be able to let the dough chill for 48 hours ??
What size cookie scoop makes 36? 2, 3, or 4 inch cookies? Well, probably not 4 but did you use 2 or 3?
I had over 5 lbs. of leftover whole, blanched almonds, so I thought I’d use them up by adapting Mrs. Fields’ white chocolate/macadamia nut cookies to almonds. Too complicated. Found this recipe online and decided to make them instead. Not having sliced almonds, I toasted the blanched almonds and chopped them. I only had unsalted butter, so added 1/4 tsp. of salt per stick, but forgot to add the extra salt called for in the recipe. I don’t have a scoop, so I blobbed them onto a Silpat mat and sort-of shaped them there. Despite all this, the cookies turned… Read more »
Great recipe! We had 24 cookies make it to the pan instead of the 36 advertised, but that is most likely because my wife got ahold of the mixing bowl while my back was turned.
This is our new go to cookie recipe. 🙂
Just wandered across this recipe and decided to give it a try and am so glad I did! I was a little concerned about having so many white chocolate chips in my cookie dough but the cookies came out absolutely amazing…will definitely be making these again!!
Thank you for sharing!!