Almond white chocolate chip cookies are my husbands favorite treat and these are oh so popular at gatherings too.
Almond White Chocolate Chip cookies is my version of the Macadamia white chocolate chip cookies. I use slivered almonds and a secret ingredient to create a tasty treat that is easier on the wallet and we do not miss the macadamia nuts at all.
My special ingredient is the same on I add to my Cherry scone recipe to enhance the cherry flavor and make them my favorite scone flavor of all. Link to cherry scone recipe below.
I use parchment paper on my cookie sheets, it is non stick and makes for very easy clean up.
Almond White Chocolate Chip Cookies
A version of the classic White Chocolate Macadamia nut cookie that is tastier and less expensive to make.
- 1 cup butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup slivered almonds I like them toasted, it just adds a depth of flavor but toasting is optional
- 1 cup white chololate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt in a separate bowl; gradually stir into the creamed mixture. Mix in the almonds and white chocolate. Drop dough by tablespoonful onto ungreased cookie sheets. I use parchment paper on my cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.
Note: if the bottoms of your cookies get over browned before cooked then place a sheet of foil under your cookie sheet on the oven rack.