Because these cookies are so good, I can guarantee, if you invite such guests, you won't get a single one. 

I haven't written a blog post since, what feels like 2004, but I felt the overwhelming need to do so this morning because, my little followers on Instagram went bat shit crazy for some cookies I posted on my story. Like literally cray.

I heard your screams LOUD and bloody clear. The cries for the recipe are about to be answered. 

I basically made this recipe as I went along so you may need to make a few amendments. Sozzle. Anyway enough suspense, here are my salted vanilla, almond and white chocolate cookies.

200g unsalted butter, at room temp
1 cup golden caster sugar
1/2 cup light brown sugar
2 eggs
1 tsp vanilla bean paste - extract will do if you don't have paste
2 1/4 cups of plain flour
1 heaped tsp baking soda
1 tsp sea salt flakes - I love Maldon sea salt, it's the best! + extra to top each cookie
1 cup almonds, roughly chopped
2 cups white chocolate chips or chunks - I love Callebaut chocolate chips + extra to top each cookie

1. Preheat your oven to 180 degrees and line some baking trays with greaseproof paper. 

2. In the bowl of an electric mixer, beat together butter and sugars until pale, light and fluffy. Add eggs in one at a time and continue to beat until creamy. Add vanilla. 

3. Switching to a paddle attachment (or if you wanna be old school, grab a wooden spoon), sift flour and baking soda to the mix and mix together. Add sea salt and mix. 

4. Add chopped almonds and white chocolate chips and mix together. I then use my hands to bring the cookie dough all together. 

5. Roll dough in to individual bowls about the size of a golf ball and pop in the freezer for 15 mins to harden.

6. Place cookie dough balls on your lined baking trays, allowing room between each ball for the cookies to spread. I could only get six on a tray at a time.

7. Bake cookies for 12 minutes. Remove from oven and add a couple of extra white chocolate chips to each cookie and a pinch of salt to each cookie. Return to the oven for a further 3 mins before taking out of the oven. Allow to cool on the baking tray for 10 mins (as they may be a bit delicate) before moving to a cooling rack. 

8. Store in an air tight container for up to one week. But it is highly unlikely they will last that long. 

Delicious White Choc Almond Cookies