White Chocolate Macadamia Nut Cookies

(from heritageacademy’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) (from RecipeThing user Peachblossm) (from RecipeThing user kintyre)

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

  1. Preheat oven to 350 degrees. Grease two cookie sheets or line with silicon mats.

  2. In a large bowl, stir together flour, baking soda and salt. Set aside.

  3. In another large bowl, cream the butter, sugar and dark brown sugar.

  4. Add vanilla.

  5. Stir in flour mixture, till just combined.

  6. Add white chocolate chips and macadamia nuts.

  7. Stir to combine.

  8. Using two tablespoons or an ice cream scoop, drop the cookies 2 inches apart onto the prepared cookie sheets.

  9. Bake for 12 minutes or until the edges and centers are brown.

  10. Remove the cookies to a wire rack to cool.

  11. Yield: 5 dozen three-inch cookies

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