These cookies are easy to make and delicious.
|All purpose flour||2 1/4 Cup (36 tbs)|
|Baking soda||1/2 Teaspoon|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Granulated white sugar||1 Cup (16 tbs)|
|Unsalted butter||3/4 Cup (12 tbs) (room temperature)|
|Pure vanilla extract||1 Tablespoon|
|White chocolate bar||10 Ounce , coarsely chopped, with juices (Lindt Chocolate will do)|
|Unsalted macadamia nuts||1 1/2 Cup (24 tbs) , coarsely chopped, with juices (roasted)|
Preheat oven to 300 F degrees
In a medium bowl combine the flour, soda and salt. Mix well with a wire whisk and set aside.
In a large bowl blend the butter and sugars until it resembles a grainy paste. Scrape down the sides of the bowl. Add the vanilla, followed by the eggs one at a time. Mix just until fluffy.
Add the flour mixture and blend on low speed just until all of the flour is absorbed. Fold in all of the white chocolate chunks and macadamia nuts. Scoop the cookie dough with a small cookie scoop, about 2 Tablespoons per cookie, onto an ungreased cookie sheet or line the cookie sheet with parchment paper. Bake for 18 to 20 minutes (Note: At the 18 minute mark the cookie will have a more soft and chewy texture.) or just until the edges begin to turn light golden brown.
Once done, immediately transfer the cookies to a cooling rack or if parchment paper was used, leave the cookies on the parchment paper and slide the paper onto a flat surface to cool.
Serving size Complete recipe
Calories 6928Calories from Fat 3408
% Daily Value*
Total Fat 391 g601.5%
Saturated Fat 169 g845%
Trans Fat 0 g
Sodium 2164 mg90.17%
Total Carbohydrates 811 g270.3%
Dietary Fiber 24 g96%
Sugars 575 g
Protein 80 g160%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet