Title: White Chocolate Chip Cookies with Macadamia Nuts
Categories: Cookie Chocolate
Yield: 8 Servings
| 1/2 | c | Unsalted butter softened |
| 1/3 | c | Sugar |
| 1/3 | c | Brown sugar firm packed |
| 1 | | Egg |
| 1 | ts | Vanilla |
| 1 | c | All purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 6 1/2 | oz | White chocolate, chopped |
| 3/4 | c | Macadamia nuts, halved |
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE
DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX
UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND
NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE
ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO
RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED
AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)