White Chocolate Macadamia Nut Cookies
(from Peachblossm’s recipe box)
This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.
Source: Tate's Bake Shop recipe (from RecipeThing user kylerhea)
Categories: May2010, cookies, dessert, try*this
Ingredients
- 2 Cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar, packed
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cups white chocolate chips
- 1 1/2 cup coarsely chopped macadamia nuts
Directions
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Preheat oven to 350 degrees. Grease two cookie sheets or line with silicon mats.
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In a large bowl, stir together flour, baking soda and salt. Set aside.
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In another large bowl, cream the butter, sugar and dark brown sugar.
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Add vanilla.
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Stir in flour mixture, till just combined.
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Add white chocolate chips and macadamia nuts.
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Stir to combine.
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Using two tablespoons or an ice cream scoop, drop the cookies 2 inches apart onto the prepared cookie sheets.
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Bake for 12 minutes or until the edges and centers are brown.
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Remove the cookies to a wire rack to cool.
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Yield: 5 dozen three-inch cookies