White Chocolate Macadamia Cookies
Yield
2 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
unsalted, softened |
|
| ½ | cup |
brown sugar
light, packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
plus 2 teaspoons |
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¾ | cups |
white chocolate
chunks |
*
|
| 1 | cup |
macadamia nuts
unsalted coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
unsalted, softened |
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
plus 2 teaspoons |
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 414 | ml |
white chocolate
chunks |
*
|
| 237 | ml |
macadamia nuts
unsalted coarsely chopped |
*
|
Directions
Preheat oven to 350℉ (180℃).
Lightly butter two cookie sheets and set aside.
With an electric mixer cream butter, brown sugar and sugar at medium speed until light, about 3 minutes.
Add egg and vanilla and mix until well blended.
Sift flour with baking soda and salt. Slowly add this mixture to the butter mixture.
Stir in chocolate chunks and nuts. Roll tablespoonsful of dough in your hands to make balls.
Place on baking sheets and gently flatten.
Bake until lightly golden, about 12 minutes. Remove and cool.
Makes about 30 2 inch cookies.
