Today’s offering is one of my all-time favorite cookie recipes: Toasted Almond & White Chocolate Chip Cookies. Oh my goodness! They’re so delightful. Rich, chewy, that luxurious almond flavor…and best of all, when they’re baking, they fill the kitchen with a wonderful aroma.
I’ve made these before with just a splash of Amaretto added to the dough, and it makes them almost too delicious for words. But the basic recipe is wonderful, too—give it a try both ways!
2 sticks melted butter
1 cup sugar
3/4 cup brown sugar
1 large egg
1 large egg yolk
2 teaspoons almond extract
1-1/2 teaspoon Amaretto (optional)
2-1/2 cups flour
1 teaspoon baking soda
1 cup white chocolate chips
3 oz. slivered almonds
Pre-heat oven to 350 degrees.
Place almonds in a pan over medium heat. Toast and turn until toasted. Your nose will let you know when they are done. Don't walk away from them, because as soon as you do, they will burn!
Using a stand or hand mixer. beat melted butter and sugars u til thoroughly combined. Slowly beat in egg, egg yolk, almond extract and Amaretto.
Place dry ingredients into a large bowl and stir to combine, then slowly add them to the wet ingredients. When completely blended, fold in chips and toasted almond slivers.
Using a cookie scoop or teaspoon scoop teaspoonfuls of cookie dough onto a parchment or silpat lined baking sheet.
Bake for 7 to 10 minutes or until edges start to brown. Allow cookies to cool for about 3 minutes before moving them to a cooling rack.
The homegrilz love eating these cookies. And you will, too!