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| WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS | |
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1/2 cup (1 stick) unsalted butter, softened 1/3 cup sugar 1/3 cup brown sugar, packed 1 egg 1 tsp. vanilla 1 cup all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 (6-1/2 oz.) bar white chocolate, chopped 3/4 cup macadamia nuts, halved Preheat oven to 375°F. Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Stir in chocolate and nuts. Do not overmix. Arrange on a lightly greased or parchment-lined cookie sheet, spaced about 2-inches apart. Bake at 375°F until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely. Store in air days at room temperature or freeze 3 weeks. Serving Size: 8 | |
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recipe reviews #69558
Jeanette Rogers says:
I make cookies a LOT, always using a different recipe, and I think this could be my favorite one so far! I changed it slightly, subbing 1/8 cup Crisco for 1/8 of the 1/2 cup of butter the recipe called for. Also, I used salted butter which worked just fine (salt is delicious). And lastly, I ADDED 1/4 tablespoon of sweetened condensed milk because I like my cookies soft and THIN. I thought that 375°F was a little hot, so I cooked them at 350°F instead. There's a less chance of burning them that way. Each batch only took about 5 minutes to cook. Anyways... these cookies were the BOMB. Thanks for the recipe!
#72844
WAMama (Washington) says:
Absolutely delicious recipe. I added dried sweetened cranberries.
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