ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

White Chocolate Almond Cookies

Community Member
June 14, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
White Chocolate Almond Cookies

Ingredients

for 10 servings

  • 1 ⅔ cups all purpose flour (85 g)
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch, corn flour
  • ½ teaspoon kosher salt
  • 10 tablespoons butter, melted and cooled
  • ⅔ cup light brown sugar (135 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg, @ room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup whole almonds (60 g), (lightly toasted, and chopped)
  • ½ cup almond (65 g), slivered - lightly toasted, and roughly chopped
  • ⅔ cup white chocolate chip (95 g), white chocolate chunks, or white baking chips

Nutrition Info

  • Calories 384
  • Fat 23g
  • Carbs 40g
  • Fiber 1g
  • Sugar 27g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
  2. In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
  3. Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
  4. Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
  5. Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
  6. Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
  7. Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
  8. Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container

Ingredients

for 10 servings

  • 1 ⅔ cups all purpose flour (85 g)
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch, corn flour
  • ½ teaspoon kosher salt
  • 10 tablespoons butter, melted and cooled
  • ⅔ cup light brown sugar (135 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg, @ room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup whole almonds (60 g), (lightly toasted, and chopped)
  • ½ cup almond (65 g), slivered - lightly toasted, and roughly chopped
  • ⅔ cup white chocolate chip (95 g), white chocolate chunks, or white baking chips

Nutrition Info

  • Calories 384
  • Fat 23g
  • Carbs 40g
  • Fiber 1g
  • Sugar 27g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
  2. In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
  3. Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
  4. Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
  5. Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
  6. Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
  7. Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
  8. Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.