White-Chocolate-Chunk Macadamia Cookies - cooking recipe

Ingredients
    2/3 c. butter or margarine (10 Tbsp. plus 2 tsp., at room temperature)
    1/2 c. granulated sugar
    1/2 c. packed dark brown sugar
    1 large egg
    1 tsp. vanilla
    1 1/2 c. all-purpose flour
    1 (3 1/2 oz.) jar Macadamia nuts, chopped coarse (about 3/4 c.)
    2 (3 oz. each) bars white chocolate, chopped in 1/2-inch pieces
Preparation
    Heat oven to 325\u00b0.
    Lightly grease two 17 x 14-inch cookie sheets.
    In large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed unti fluffy.
    Reduce mixer speed to low; add flour.
    Increase mixer speed gradually and beat just until blended.
    Stir in nuts and chocolate.
    Drop heaping tablespoonfuls dough 2 1/2-inches apart onto prepared cookie sheets.
    Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry.
    Cool on sheet on wire rack 5 minutes.
    Remove to rack to cool completely.

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