Wednesday, October 5, 2011
White and Milk Chocolate Chip Macadamia Nut Cookies
Here is my recipe:
White & Milk Chocolate Chip Macadamia Nut Cookies
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. finely ground Celtic Sea Salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup golden Imperial brown sugar firmly packed
1 tsp. pure vanilla extract ( I make my own vanilla extract)
2 large eggs
1 cup Nestle Toll House milk chocolate chips
1 cup Nestle Toll House white chocolate chips
1 cup chopped Diamond brand Macadamia nuts
Preheat oven to 375 degrees F.
Combine: flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl (I use my stand mixer) until creamy. Add eggs, one at a time. Gradually add flour mixture. Finally add in the chips and nuts and finish mixing the batter. Drop by rounded teaspoon onto an ungreased cookie sheet.
Bake for 9 minutes. The cookies will spread out to the point of almost touching at times. Let cool for about 2 minutes on the pan before transferring to a wire cooling rack.
Makes about 5 to 6 dozen cookies depending on the size of the dough pieces you put on the cookie sheet.
If you like your cookies large of course you'll have less of them, its a no brainer. The soldiers at the COF like them a bit smaller so I usually get about 5.5 dozen cookies from a batch.