White chocolate chip macadamia nut cookies are one of my family’s favorite cookies. After spending last summer on a diet, I need to stock up on my frozen cookie doughs…and of course the holidays are just around the corner…hmmm, does it sound like I’m looking for excuses for stocking up on cookie dough?
I’m going to give Ghirardelli complete credit for the following recipe. It’s always been my premise that a company with a vested interest in selling white chocolate chips would make sure that any recipe printed on their chip packages are the very best their test kitchens can formulate…why reinvent the wheel? White chocolate and macadamia nuts go well together…and offer a delicious alternative to chocolate chip cookies.
White Chocolate Chip Macadamia Nut Cookies
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoons salt
- 2 cups white chocolate chips
- 8 oz macadamia nuts, chopped
Preheat oven to 350 degrees F. Line cookie sheet with parchment.
Cream butter and sugars 2 minutes until fluffy. Add vanilla then eggs, one at a time, mixing after each. Mix in flour, baking soda and salt. Stir in chips and nuts and mix.
Drop by heaping tablespoon onto cookie sheet.
Bake 20-25 minutes, until golden brown.
Or shape into logs, wrap with plastic wrap and freeze.
