Soft and chewy White Chocolate Almond Cookies filled with creamy white chocolate chips and crunchy toasted almonds for a bakery-style treat.

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2¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

¾ cup brown sugar

½ cup granulated sugar

1 large egg

1 egg yolk

2 teaspoons vanilla extract

1 cup white chocolate chips

¾ cup chopped toasted almonds

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1. Preheat oven to 350°F and line baking sheets.

2. Whisk together flour, baking soda, and salt.

3. Cream butter and sugars until fluffy.

4. Mix in egg, egg yolk, and vanilla.

5. Combine the wet and dry ingredients.

6. Fold in white chocolate chips and toasted almonds.

7. Scoop dough onto baking sheets.

8. Bake for 10–12 minutes until lightly golden.

9. Cool before serving.

Toast almonds for extra flavor.

Do not overbake.

Freeze dough for fresh cookies anytime.

Sprinkle flaky sea salt on warm cookies for an amazing finish.