This recipe is courtesy pf a request I received on Twitter. White chocolate chip cookies with macadamia nuts. You can, of course, sub in another type of nut, or leave them out. I also “frosted” the bottoms of the cookies with melted milk chocolate. You’re welcome.
Reminders – 1) spoon your flour from your flour container into your measuring cup, so you get the correct amount. If you pour the flour directly into the cup, you get too much of it and the result can be a dry cookie. A grave offense, if you ask me. 2) chill your cookie dough at least an hour. It keeps the cookies from spreading too much. 3) preheat your oven to 350 degrees for 20 minutes before baking. Ovens cycle through different temps and usually 20 minutes is enough time to get to the right temp
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 2/3 cups flour
- 1 tbs cornstarch
- 1 tsp baking soda
- 1/2 cup macadamia nuts, chopped
- 1 1/2 cups white chocolate chips
Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide dough into 16 pieces and form mounds.
Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 11 to 13 minutes. (Light golden spots on top). Cool completely. Optional -in a microwave safe container, combine 1 cup chocolate chips and 1 tbs oil. Microwave in 30 second increments until you can stir smooth. Frost bottoms of cookies. Let set, upside down, until chocolate has hardened. Store in covered container.
Remember to be kind. These are really tough times for a lot of people. You never know what people might be going through. You would want to be shown the same grace and kindness. Sending love your way.