I get requests for these beauties all the time. They are a crowd favorite and even better yet, they are a snap to make. Always keep a couple bars of white chocolate and toasted almonds on hand in the cupboard because in no time flat you can bake these morsels off and be enjoying them with a a cold glass of milk when the mood strikes.

White Chocolate Almond Cookies

1 cup Unsalted Butter, room temperature

1/4 cup White Sugar

¾ cup Brown Sugar

1 ½ tsp Vanilla Extract

½ tsp Almond Extract

2 Eggs

1 ½ cup All Purpose Flour

1 ½ cup Whole Wheat Flour

1 tsp Baking Soda

½ tsp Sea Salt

1 ½ cup White Chocolate Chunks (approximately 2 bars of white chocolate, chopped)

½ cup Toasted Almonds, ground

DIRECTIONS

Preheat oven to 350˚F or (175˚C).

In a large mixing bowl, cream together butter and sugars. Add vanilla, almond extract and eggs, stirring until smooth. Continue adding flours, baking soda and salt.  Stir into a firm dough and all ingredients are incorporated evenly. Stir in the white chocolate chunks and ground almonds. Use your hands if you like!

Roll dough into balls about 1-1 ½ in in diameter and place on an ungreased baking sheet. Allow space between cookies for them to spread. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVER BAKE. Allow to cool on the baking sheet for 20-30 minutes. This will create the most divine, soft and chewy cookie you will ever taste. Don’t forget to share!