White Chocolate Chip Cookie with Macadamia Nuts
Yield
24 COOKIESPrep
10 minCook
15 minReady
30Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 6 ½ | ounces |
white chocolate
chopped |
|
| ¾ | cup |
macadamia nuts
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 79 | ml |
sugar
|
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 187.9 | ml/g |
white chocolate
chopped |
|
| 177 | ml |
macadamia nuts
halved |
*
|
Directions
BLEND BUTTER, SUGARS, EGG, AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.
ADD FLOUR, BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED.
DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY ⅓ CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 INCHES APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN. COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS. )
