My sister-in-law brought these to a family dinner, and they were simply wonderful.
Ingredients
2 cups + 2 tablespoons all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened (1½ sticks)
1 cup packed light brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
¾ cup white chocolate chips
¾ cup chopped macadamia nuts
Directions
1. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
2. Cream the butter and sugars together with a mixer (stand or handheld). Add the egg, egg yolk, and vanilla and mix well until just combined.
3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
4. Stir in the white chocolate chips and macadamia nuts.
5. Cover the bowl with plastic wrap and chill dough for about an hour.
6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
7. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
Notes
** dough should be kept cold between batches
** dough can be chilled for up to 5 days
Recipe source - The Chunky Chef
Ingredients
2 cups + 2 tablespoons all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened (1½ sticks)
1 cup packed light brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
¾ cup white chocolate chips
¾ cup chopped macadamia nuts
Directions
1. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
2. Cream the butter and sugars together with a mixer (stand or handheld). Add the egg, egg yolk, and vanilla and mix well until just combined.
3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
4. Stir in the white chocolate chips and macadamia nuts.
5. Cover the bowl with plastic wrap and chill dough for about an hour.
6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
7. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
Notes
** dough should be kept cold between batches
** dough can be chilled for up to 5 days
Recipe source - The Chunky Chef
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