White Chocolate Chip Almond Cookies Food

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!

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 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:

• 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.

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.

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
• Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
• Let cool on a baking rack. Yummy!

WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

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.

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.