Back to Recipes

White Chocolate and Almonds Cookie Recipe

Learn how to make these irresistible White Chocolate and Almond cookies with this quick and easy recipe. The perfect balance of sweet white chocolate and crunchy toasted almonds creates a cookie that's crisp on the outside, chewy in the center, and absolutely addictive. A must-try cookie recipe for any occasion!

Prep

20 mins

Cook

12 mins

Serve

24

Kcal

220

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter</li><li class="ingredients-single-item">1 cup granulated sugar</li><li class="ingredients-single-item">1/2 cup light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1 1/2 cups high-quality white chocolate chips or chunks</li><li class="ingredients-single-item">1 cup almonds, toasted and roughly chopped</li><li class="ingredients-single-item">1/2 teaspoon flaky sea salt (optional, for sprinkling)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> If your almonds aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden, tossing halfway through. Keep a close eye on them—they can burn quickly! Let them cool completely before roughly chopping.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a medium saucepan over medium heat, melt the butter, swirling occasionally, until it turns amber and smells nutty, about 5-7 minutes. The butter will foam, then the foam will subside, and brown bits will form at the bottom. This browned butter adds an incredible depth of flavor to the cookies. Pour into a large heat-resistant bowl and let cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add both sugars to the cooled brown butter and beat with an electric mixer for 2 minutes until well combined. The mixture won't get as fluffy as with softened butter, but that's perfectly fine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Gently fold in the white chocolate chips and toasted chopped almonds by hand using a rubber spatula until evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> For the best flavor and texture, chill the dough for at least 30 minutes (or up to 24 hours if you have time). This allows the flavors to meld and prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 1 1/2 tablespoons each, and place on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> If using, sprinkle each dough ball with a few flakes of sea salt. This enhances all the flavors and creates a wonderful sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Bake in the preheated oven for 10-12 minutes, until the edges are set and golden but the centers still look slightly underdone. They'll continue cooking as they cool. For even baking, rotate your pans halfway through the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The white chocolate will be very hot right out of the oven, so give them time to set!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Store in an airtight container at room temperature for up to 5 days, if they last that long! You can also freeze the baked cookies for up to 3 months, or freeze portions of dough to bake fresh cookies whenever the craving strikes.</li></ol>
White Chocolate and Almonds Cookie Recipe

What ingredients are used in White Chocolate and Almonds Recipe?

These cookies require unsalted butter, granulated and brown sugars, eggs, vanilla, all-purpose flour, baking soda, salt, high-quality white chocolate chips or chunks, toasted chopped almonds, and optional flaky sea salt for sprinkling on top.

How to bake White Chocolate and Almonds Recipe at home?

Learn how to bake White Chocolate and Almonds cookies by browning butter, mixing it with sugars, adding eggs and vanilla, then incorporating dry ingredients and folding in white chocolate and toasted almonds. Chill the dough, portion into balls, sprinkle with sea salt if desired, and bake at 350°F for 10-12 minutes until edges are golden but centres still look slightly underdone.

What makes cookies chewy in the centre and crisp at the edges?

The perfect texture contrast comes from several factors: using brown sugar (which adds moisture), properly measuring flour (avoid over-packing), slightly underbaking so centres remain soft, and using browned butter which adds flavour while creating that sought-after crisp edge and chewy centre combo.

Why should I toast almonds before adding them to cookie dough?

Toasting almonds dramatically enhances their nutty flavour, releases essential oils, and improves their texture with a satisfying crunch. The process takes just 8-10 minutes in the oven and transforms an ordinary cookie into something extraordinary with deeper, more complex flavour notes.

Can I freeze this cookie dough for baking later?

Absolutely! Portion the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time. This way, you can enjoy freshly baked cookies whenever the craving strikes.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
Copy Ingredients