White Chocolate Chunk Almond Cookies Recipes

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees.
• Mix in the flour, baking soda, and salt in medium bowl and set aside. Beat the butter and sugar in large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and almond extract and mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in the chocolate and almonds.
• Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
• Bake for 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks and cool completely.

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Steps:

• 1 Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside. 2 Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; beat until well blended. Gradually beat in flour mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. 3 Bake 10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
• Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
• Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
• Drop 1 1/2-inch balls of dough on the prepared baking sheet.
• Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Cream butter and shortening.
• Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
• Add egg and vanilla, beating well.
• Combine flour, soda and salt; add to creamed mixture mixing well.
• Stir in white chocolate and almonds.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375F for 8-10 minutes.
• Remove to wire racks to cool.

WHITE CHOCOLATE ALMOND COOKIES RECIPE BY TASTY

Steps:

• 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.
• In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
• 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.
• 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.
• Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
• Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
• Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
• 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

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium size bowl mix together flour,cornstarch, and baking soda, set aside.
• In a large bowl, mix together butter and sugars until creamy.
• Add egg and vanilla, blending well.
• Add flour mixture a little at a until well blended ( batter will be slightly thick ).
• Then add chips and almonds, mixing well.
• Drop by Tablespoons onto a greased cookie sheet, and bake for 8 to 12 minutes( depending on your oven) until golden brown around the edges.
• Let cool on cookie sheet for 3 minutes, then remove and let finish cooling on wire cooling rack.

WHITE CHOCOLATE CHUNK ALMOND COOKIES

Steps:

• With an electric mixer cream the butter & sugar in a large bowl. Add the eggs one at a time until well blended. Add the almond extract.
• In a separate bowl combine the flour, baking soda, & salt. Gradually beat flour mixture into the butter mixture until well blended. Stir in white chocolate chips & almonds.
• Drop cookies in heaping tablespoonfuls about 1-inch apart on ungreased cookie sheet & bake at 375 degrees for 10 minutes or until cookies are lightly browned.
• Let cookies cool on cookie sheet for 2 minutes then transfer them to a wire rack to cool completely.
• These cookies freeze well.