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.


  • 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


  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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