Ingredients

The following ingredients have 36 Servings
  • 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))

Instruction

  • 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!