White Chocolate Chip Macadamia Nut Cookies
Instructions:
4 pieces (at room temperature), 1 cup all-purpose flour, 1 large egg, 1 teaspoon vanilla extract, 1/2 cup unsalted butter, cut into, 1/2 teaspoon baking soda, 1/3 cup golden brown sugar, firmly packed, 1/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 cup macadamia nuts, halved, 6 1/2 ounces white chocolate, coarsely chopped.
Preheat oven to 375 degrees F. Lightly grease 2 cookie sheets.Blend butter, sugars, egg and vanilla extract in process until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add flour, baking soda and salt, and mix until just combined, using 2 to 3 pulses; do not over-process.Transfer to large bowl. Stir in chocolate and nuts. Mound dough by 1/3 cupsful onto prepared cookie sheets, spacing 2 inches apart. Bake until light brown around edges, about 15 minutes.Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. Store 3 to 4 days at room temperature or freeze up to 3 weeks. Enjoy White Chocolate Chip Macadamia Nut Cookies!
Preheat oven to 375 degrees F. Lightly grease 2 cookie sheets.Blend butter, sugars, egg and vanilla extract in process until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add flour, baking soda and salt, and mix until just combined, using 2 to 3 pulses; do not over-process.Transfer to large bowl. Stir in chocolate and nuts. Mound dough by 1/3 cupsful onto prepared cookie sheets, spacing 2 inches apart. Bake until light brown around edges, about 15 minutes.Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. Store 3 to 4 days at room temperature or freeze up to 3 weeks. Enjoy White Chocolate Chip Macadamia Nut Cookies!