Next up is a new recipe to my holiday cookie baking. The only thing I will do different with this recipe is to refrigerate the dough between batches. I prefer a chewier cookie and this was a bit thinner than I like in my cookies. The cookie requires 2 sticks of butter which may explain why it is so sticky, the white chocolate adds the sweetness and the macadamia nuts balances the sweetness.
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1 cup coarsely chopped macadamia nuts
1 1/2 cups white chocolate chips
Directions:
1
Preheat oven to 300°F.
2
In medium bowl combine flour, soda and salt. Mix well, set aside.
3
In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4
Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
5
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 15 minutes or until edges begin to brown. Move immediately to cooling rack.