White chocolate chip cookies with macadamia nuts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter softened |
| ⅓ | cup | Sugar |
| ⅓ | cup | Brown sugar firm packed |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | cup | All purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 6½ | ounce | White chocolate, chopped |
| ¾ | cup | 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 IN. 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.) Submitted By NANCY VAINE On 06-16-95