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
Preheat oven to 300°F.
In medium bowl combine flour, soda and salt. Mix well, set aside.
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.
Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 15 minutes or until edges begin to brown. Move immediately to cooling rack.