White Chocolate Almond Cookies
White Chocolate is one of my favorite things. Put it in cookies, cakes or pies and look out! White Chocolate Almond Cookies are one of those irresistible desserts that you won’t be able to stay out of. Pull up in your easy chair with a glass of milk and a stack of these cookies and sigh in delight. 🙂
Truth be told, I was trying to get rid of an exorbitant amount of almonds in late spring and early summer. I had five 30-ounce bags taking up space in my pantry. So I started making lots of cookies with them. I made Cranberry Almond White Chocolate Cookies, Butterscotch Cookies, Mint Chocolate Fudge Cookies and several gluten free cookies. All were fantastic and since I finely diced the almonds, many couldn’t even tell what kind of nut was in the cookie.
I started with one of my favorite Chocolate Chip Cookie recipes and swapped out almonds for pecans and white chocolate chips for regular. It was a match made in heaven. I used real white chocolate chips–not vanilla chips or premiere white baking chips which have no cocoa in them. REAL WHITE CHOCOLATE CHIPS! So much better.
White Chocolate Almond Cookies are an excellent choice for upcoming Christmas Cookie Exchanges too. These cookies are whopper-sized so they take a little longer to bake than the average-sized cookie. But oh my, are they a delight to the taste buds. Check them out and you’ll soon have your batch gobbled down to the last crumb. 🙂
White Chocolate Almond Cookies will rock your world!
I highly recommend these cookies for Christmas Cookie Exchanges and holiday baking this year.
White chocolate chips are so superior to vanilla chips in my opinion. Unfortunately they aren’t always easy to find. I locate them in the DFW Metroplex at Kroger in their private selection or at Trader Joe’s.
Here’s what I did.
I used these ingredients. I actually used two bags of white chocolate chips–not one.
Soften butter. Add granulated sugar, brown sugar, eggs, REAL vanilla extract, baking soda and salt.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add REAL white chocolate chips (no substitutions) and finely diced almonds.
Stir, stir, stir for about 5 minutes until the flour is not only worked into the dough but the dough starts coming together in large clumps.
Pack dough into a large cookie scoop before leveling off.
Place cookie dough about 3 inches apart on large UNGREASED cookie sheet pans.
Bake at 350 degrees for about 16 minutes. Rotate cookie sheets on racks after 8 minutes of baking time. My cookies took 18 minutes to bake completely because they’re really large.
White Chocolate Almond Cookies are great for potlucks and tailgating parties too.
While many people are allergic to walnuts and pecans, I’ve found that most people are not allergic to almonds. If you don’t have a nut allergy, these cookies are for you!
We loved the way these cookies turned out. So did our neighbors who were recipients of these scrumptious cookies. 🙂
Here’s the recipe.
WHITE CHOCOLATE ALMOND COOKIES
(My own concoction)
White Chocolate Almond Cookies
- 3 18×26" cookie sheet pans
- 1 1/4 cup cookie scoop
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper to finely chop whole almonds
- 2 wire cooling racks
- 1 1/2 cups butter softened (3 sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. vanilla extract (tablespoon NOT teaspoon)
- 2 large eggs
- 2 tsp. baking soda
- 1 tsp. sea salt
- 4 cups unbleached all purpose flour (bleached flour toughens baked goods)
- 23 oz. bag white chocolate chips (two 11.5-ounce bags) NOT vanilla chips or Premiere white baking chips
- 2 cups almonds finely chopped (measure after chopping)
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour, white chocolate chips and almonds.
- Stir thoroughly; this will take about 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
- Place onto ungreased cookie sheets approximately 3-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
© Can’t Stay Out of the Kitchen
A little milk and a big stack. Sounds right to me!
It’s time for a nibble.
It’s time to eat and enjoy!