All You Need
- 2 1/2 cups (625 mL) flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) butter, softened
- 1 1/4 cups (300 mL) sugar
- 2 eggs
- 1 1/2 tsps (7 mL) Club House Pure Almond Extract
- 8 oz (225 g) white baking chocolate, coarsely chopped
- 1 cup (250 mL) slivered almonds
Preheat oven to 375°F (190°C). Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.
Drop by heaping tablespoons about 1-in (2.5 cm) apart onto ungreased baking sheets.
Bake 12-13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Chef’s Tips: Almonds may be toasted before adding to cookie dough. Place slivered almonds in single layer on baking pan. Bake in preheated 350°F (180°C) oven 8-10 minutes or until golden brown, stirring halfway through cooking. White baking chocolate can be substituted for white chocolate chips.