Almond White Chocolate Chunk Cookies Recipes

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy- about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
• With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best- here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.
• Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.

CRANBERRY ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Watch closely! Set aside.
• In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.
• In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried cranberries, white chocolate, and almonds and mix until evenly distributed.
• Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet).***
• Bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

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

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WHITE CHOCOLATE CHIP ALMOND COOKIES

Steps:

• 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!

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• 1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds. 3. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets. 4. Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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.

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

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

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

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

FOODCHANNEL EDITOR

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.