White Chocolate Chip Cookies with Macadamia Nuts
Yield
8 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 1 | each |
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
packed |
*
|
| 1 | each |
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
Preheat oven to 375℉ (190℃).
Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 minute.
Add flour, baking soda and salt and mix until just combined.
Do not overmix.
Stir in white chocolate chunks and nuts.
Mound dough by ⅓ cupfuls onto lightly greased cookie sheet. Space about 2 inches apart.
Bake at 375℉ (190℃) F until lightly brown around edges, about 15 minutes.
Cool on cookie sheet for 3 minutes, then remove to racks and cool completely.
Store in air-tight container.
Can be prepared ahead, store cookies up to 4 days at room temperature or freeze 3 weeks.
