These cookies are fast to make and bake, and are light, sweet, and crunchy!
Course: Dessert, Snack
Author: Beth Cato
Equipment
parchment paper
baking sheet
teaspoon scoop
Ingredients
2 1/2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1cupunsalted butter (2 sticks) room temperature
1 1/4cupswhite sugar
2large eggs room temperature
1 1/2teaspoonsalmond extract
9ounceswhite chocolate chips
1cupslivered almonds
Instructions
Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
Store cookies in a sealed container at room temperature.