The chewiest, most indulgent white chocolate chip cookies you will ever have! These White Chocolate Chip Almond Cookies will be gone in no time!
We have a new cookie recipe today! Now everyone knows I’m a devout loyal to the classic chocolate chip cookie. In a pile of various cookies, I’ll choose them every time.
But…These white chocolate almond cookies are super chewy…the only way to have a cookie, and full of sliced almonds that give a incredibly wonderful crunch in every bite.
I may have gone a little overboard with the white chocolate, but have you ever heard anyone say “too much chocolate.”? Nope. Me either. Let me show you how to make these beauties.
What makes cookies chewy?
There are a few key ingredients that make these white chocolate chip cookies chewy.
- Butter. We use room temperature salted butter. If you use unsalted, you may want to increase the added salt to 1/2 teaspoon. Also, make sure the butter isn’t melted, but just at room temperature.
- Eggs. Use large eggs in this recipe. If they are at room temperature they will mix in better.
- Brown sugar. We’ve tested this recipe with light brown sugar.
This recipe calls for more brown sugar than white sugar, which not only gives amazing flavor but helps keep the cookies soft and chewy.
Baking time also plays a role in chewy cookies. You want to be sure you don’t over bake the cookies. Take them out when they are barely browned around the edges. That way they won’t be crispy.
How to Make White Chocolate Chip Almond Cookies
- Prepare. Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
- Cream. In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed. Add the sugars and beat on high until fluffy. Add each egg one at a time until fully combined. Next add vanilla and almond extract. Blend on medium until nice and smooth…about 30 seconds.
- Mix. Turn mixer on low and add salt, flour, baking soda and baking powder. Mix until just combined.
- Fold. Turn off mixer and fold in chocolate chips and almonds.
- Scoop. Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
- Chill. Refrigerate the dough for 30 minutes.
- Bake. Bake for 9-11 minutes until golden brown.
Do you have to refrigerate cookie dough?
If you have trouble with cookies spreading, try chilling the dough. Just 30 minutes help these cookies not to spread so much.
We find it easier to scoop and form the cookies, then refrigerate. That way the dough is soft and easy to handle.
How to Make Cookies Look Pretty
There are two ways to make these cookies look pretty.
- Press extra white chocolate chips and almonds into the top of the cookie dough scoops before baking. That way when the cookies flatten and bake, you’ll have chips and nuts showing through.
- Drizzle the top of the cooled cookies with white chocolate and sprinkle with sliced almonds. We LOVE doing this to cookies because it makes them look so fancy.
Do the cookies freeze well?
Yes! These cookies freeze really well. Freeze them in an airtight container for up to 8 weeks.
Helpful Cookie Resources:
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Do your cookies turn out flat? Find out why here.
White Chocolate Chip Almond Cookies
- 1 cup salted butter (at room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 1/2 cups white chocolate chips
- 1 cup sliced almonds
- extra white chocolate for drizzling (optional)
- Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
- In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed.
- Add the sugars and beat on high until fluffy.
- Add each egg one at a time until fully combined.
- Next add vanilla and almond extract. Blend on medium until nice and smooth…about 30 seconds.
- Turn mixer on low and add salt, flour, baking soda and baking powder.
- Mix until just combined.
- Turn off mixer and fold in chocolate chips and almonds.
- Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
- Refrigerate the dough for 30 minutes.
- Bake for 9-11 minutes until golden brown.
- If desired, drizzle melted chocolate on top of the cookies. Then sprinkle immediately with sliced almonds. This is optional, but gives it such a pretty look!
Other White Chocolate Dessert Recipes
If you like white chocolate, try one of these other dessert recipes: