Chunky white chocolate macadamia nut cookies
30 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 2 Tb. All Purpose Flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Unsalted butter, softened |
| ½ | cup | Light brown sugar, packed |
| ¼ | cup | Granulated sugar |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla |
| 9 | ounces | White chocolate with Almonds coarsley chopped |
| 1 | cup | Macadamia nuts coarsely chopped |
Directions
Position two racks in top and bottom thirds of the oven and preheat to 375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and salt. In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the flour mixture until just combined. Stir in the white chocolate and macadamia nuts.
Using 1 Tbl. dough, roll dough into a ball between the palms of your hands. Place the ball on the cookie sheet, leaving 1 inch between the cookies. Repeat for each cookie. With moistened palm, slightly flatten the cookies. Bake 9-12 minutes, until lightly golden.
Transfer the cookies to a wire rack and cool completely.
From Mrs. Fields Cookie Book