Friday, January 16, 2009

Semisweet-White Chocolate Mac-Nut Cookies


Last week I mentioned that I would be utilizing ingredients in my pantry. This week I opted to use my Toll House swirl chocolate chips and macadamia nuts for a twist on one of my favorites, white chocolate macadamia nut cookies. I thought they would turn out a little bit more cakey, like the previous post but they flattened out after coming out of the oven. They are still super chewy and slightly crisp around the edges.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 3/4 cup light brown sugar, firmly packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped macadamia nuts, optional
  • 2 cups semisweet/white chocolate swirl chips

Preparation

  1. Mix together the flour, baking soda, and salt. Set aside.
  2. Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.
  3. Stir flour mixture into the creamed mixture. Fold in macadamia nuts and chocolate chips.
  4. Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.
    Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Makes about 3 dozen semisweet-white chocolate macadamia nut cookies



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