Buttery and chewy, with rich brown sugar notes, sweetness from the white chocolate chips, and the perfect crunch from Marcona almonds—this should be your go-to White Chocolate Chip Cookies recipe.
Everyone has a favorite traditional chocolate chip cookie, but if you were asked to share a white chocolate chip recipe, would one immediately come to mind? Think of this cookie as the Spanish cousin of the classic white chocolate macadamia cookie. With its rich, buttery flavor and irresistible texture, you may find yourself reaching for this White Chocolate Chip Cookies recipe instead of your classic go-to. Marcona almonds have a similar texture and the same buttery richness that makes macadamia nuts so beloved.
With chocolate chip cookies, the milk, dark, or semi-sweet chocolate chips are more noticeable against the buttery dough. But in this recipe, the white chocolate chips and Marcona almonds take on just as much of a starring role as the rest of the cookie. Each ingredient elevates every bite—not just coexisting but coming together to make each one more irresistible than the last.
Make sure you choose high-quality white chocolate for these cookies. Like I said, it’s not just fading into the background—it’s very much at the forefront of the flavor. I used Ghirardelli White Chocolate Chips in this recipe and found that they’re not overly sweet, with just the right balance of creaminess.
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Ingredients
These White Chocolate Chip Cookies are made with a perfect balance of rich, buttery flavors and a delightful crunch from Marcona almonds. Each ingredient enhances the next, creating a cookie that’s as unique as it is delicious.
- Flour
- Brown Sugar
- Butter
- White Chocolate Chips
- Marcona Almonds
See recipe card for quantities.
What are Marcona Almonds?
Marcona almonds are a special variety from Spain, known for their buttery texture and slightly sweet flavor. They're softer and more delicate than regular almonds, making them the perfect crunch to complement the creamy white chocolate in these cookies.
Marcona Almonds vs. Regular Almonds: What’s the Difference?
Marcona almonds are a unique type from Spain, known for their rich, buttery flavor and soft, melt-in-your-mouth texture. They're rounder and shorter than regular almonds, with a thinner skin, making them sweeter and more delicate, which works perfectly in this cookie recipe.
You can’t swap Marcona almonds for regular almonds in this recipe. Regular almonds have a firmer texture and a more neutral, slightly bitter flavor, which wouldn't give you the same sweetness and buttery richness that Marconas provide, especially when paired with the white chocolate.
Storage
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week.
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📖 Recipe
White Chocolate Chip Marcona Cookies
Ingredients
Instructions
- If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
- If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
- Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
- Cream the butter, brown sugar, and vanilla together in another mixing bowl.
- Add the eggs, be sure to mix the egg with the butter mixture well before going to the next step.
- Slowly add the dry flour mixture to the wet mixture. Once combined add in the white chocolate chips and chopped marcona almonds (reserve some for topping the cookies).
- Put the mixing bowl, covered in the fridge to chill for 30 minutes.
- After 15 minutes of your dough's chill time, preheat your oven to 350 °F
- Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
- Bake the cookies for 13-16 minutes. Be sure to watch the cookies and remove them when the edges are golden brown.
- As soon as you remove your cookies from the oven add additional white chocolate chips and marcona almonds on top before allowing the cookies to cool.
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