Ghirardelli White Chocolate Almond Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
This cookie is fancy but yet so simple. There is a crunch with the almonds and the chewyness of the cookie you will enjoy every bite.
Ingredients
- 1 Cup Unsalted Brown Butter
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 2 Large Eggs (Room Temp)
- 1 Tsp Vanilla
- 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Chopped Almonds (to fold into cookies)
- 1/2 Cup Almond Chips (to cover cookie dough)
- 18 White Chocolate Ghirardelli Caramel Squares
Instructions
Make sure your eggs are room temperature and this dough will come together beautifully!
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
- While your butter cools sift your dry ingredients.
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chocolate chips and chopped almonds and fold until combined. Do not over mix.
- Cookies need to be baked right away the dough does not store well.
- Drop the dough by 1/4 cup balls or use an ice cream scoop. Roll the cookie dough balls on the almond chips to cover the full top and sides of the cookie and with your palm flatten the cookie dough ball about 1/3 of the way down. Bake 6 at a time in a large cookie sheet.
- Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Allow the cookies to cool for about 5 minutes and place the Ghirardelli squares on top while they're still a tad warm so you can get the gooey chocolate caramel effect.
- Once the cookies cool a bit more you take that first bite and enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
- Share your pics with me on social media! #sweetmelibakery
