Reverse Chocolate Chip Cookies
Yield
24 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking soda
|
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
| ¾ | cup |
white chocolate
coarsely chopped |
*
|
| ¾ | cup |
macadamia nuts
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking soda
|
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, melted, null, null |
|
| 177 | ml |
white chocolate
coarsely chopped |
*
|
| 177 | ml |
macadamia nuts
coarsely chopped |
*
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter, sugar and salt together until light and fluffy.
Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake 15 minutes.
