White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies are big, thick, soft and chewy cookies. My absolute favorite kind of cookie! Measuring the dough out with a 1/4 cup measuring cup gave me one and a half dozen gorgeous thick and chewy cookies. You can of coarse make them smaller and get more cookies from the dough. Just remember the baking time will be shorter.
Not a fan of white chocolate? Switch it out for milk or semisweet chocolate and use the nuts you have on hand. As long as you keep the cookie base the same, you could add the chip flavor of your choice ( or chopped up flavored chocolate), add nuts and have different flavored cookies every time you make them. I love the versatility, Enjoy!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted,cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 1 cup macadamia nuts, chopped
- 1 cup white chocolate chips
- Preheat Oven 325 degrees. Use Parchment lined cookie sheets.
- Combine flour, baking soda and salt in a medium bowl, set aside.
- In a large bowl,beat butter and both sugars together until well incorporated. Add the egg, yolk and vanilla, mix until incorporated.
- With the mixer on low speed add the flour mixture to the bowl slowly until just combined.
- Fold in nuts and chocolate.
- Chill dough 30 minutes.
- Preheat oven to 325°F and prepare baking sheets with parchment.
- Using 1/4 cup measuring cup, scoop dough onto prepared baking sheets.
- Bake until golden brown, 12 to 15 minutes. Cool completely before serving.
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