White and Milk Chocolate Chip Macadamia Nut Cookies

Its that time again.  Time to make cookies for the soldiers at the COF.  This week I created my own recipe for cookies.  I had a special request from one of the soldiers to make white and milk chocolate chip cookies with macadamia nuts in them.  I have to say they are mighty tasty too and I'm enjoying my second cookie now.  Not to worry this recipe made just under 6 dozen cookies so there are plenty to go around even with me enjoying two of the 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.