Description
Delight in the rich, nutty flavor of these Triple Almond Cookies, perfectly combining almond extract, almond flour, and sliced almonds for a triple dose of almond goodness. With a chewy center and lightly golden edges, these cookies offer a perfect balance of sweetness and texture, enhanced by optional white chocolate chips for an extra touch of indulgence.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup sliced almonds
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, smooth, and fluffy, which incorporates air for a tender cookie.
- Add Egg and Almond Extract: Beat in the egg and almond extract until fully combined, ensuring the almond flavor is evenly distributed throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined to avoid overmixing, which can lead to tough cookies.
- Fold in Add-ins: Gently fold in the sliced almonds and white chocolate chips, if using, to add texture and bursts of flavor.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a nuttier flavor, toast the sliced almonds lightly before folding them into the dough.
- White chocolate chips are optional but complement the almond flavor beautifully.
- To store, keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Make sure not to overbake to retain the soft center texture.
