To celebrate the Cookie Exchange, this week I am sharing all kinds of cookies on my Facebook page. Which, by the way, are you a fan? If not, what are you waiting for? Go check it out...I'll wait for you :) And, if you're already a fan, thanks! I'll wrap up cookie week with a cookie round up here on Friday!
I have a lot of cookie recipes on my blog and it's hard to pick a favorite, though these ones rank right up top. These cookies were inspired by a client who brought a plate of cookies into my office. They were delicious and had a hint of unique flavor. After eating a few cookies, for research of course, I concluded that the cookies had a hit of almond flavor in them. Since I typically use vanilla in my cookies, I was intrigued by the use of almond. I had just purchased a bottle of Haitian almond (the best!), so the timing was perfect to make these cookies. They are soft and chewy, with the perfect amount of almond flavor and sweetness from the white chocolate chips.
You'll want these cookies on your Christmas cookie platter!
Makes approximately 2 dozen cookies
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 Tablespoon almond extract
2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 cups white chocolate chips
1. Cream butter and sugars until fluffy.
2. Add the egg and almond extract and beat until combined.
3. Combine the flour, salt, baking soda, and cocoa powder in a bowl.
4. Slowly add the flour mixture to the wet batter, mixing until the flour is completely incorporated.
5. Stir in the white chocolate chips.
6. Spoon the cookie dough onto greased cookie sheets and bake at 350 for 9-10 minutes, until the centers are set.
7. Allow the cookies to cool for a few minutes before placing them on a wire rack to completely cool.
Store in an airtight container.
Source: Chocolate Chocolate & More
