Ingredients
- 1 cup plus 2 tablespoons all purpose flour, sifted before measuring
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, if using unsalted macadamia nuts
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- scant 2 cups white chocolate chips, coarsely chopped
- 1 cup macadamia nuts, each nut cut into 2 or 3 pieces
Directions
Position a rack in the middle of an oven and preheat the oven to 350 degrees. Butter 2 heavy duty baking sheets.
Sift together the sifted flour, baking soda and salt (if using) into a mixing bowl. In a separate bowl, combine the butter and brown and white sugars. Using a whisk or an electric mixer set on high speed, beat until light and fluffy, 7-8 minutes with a whisk or about 5 minutes with a mixer. Beat in the egg and vanilla. Add the flour mixture, mixing only until combined. Stir in the white chocolate and nuts.
Using a tablespoon, scoop up balls of the dough and place them about 1 inch apart on the prepared baking sheets. There should be about 30 in all. Dip a fork into cool water and use to flatten the tops of the cookies slightly.
Bake the sheet of cookies, one at a time, until the cookie tops look dry and are beginning to brown, 10-12 minutes, turing the sheet 180 degrees midway through baking. Let cool on the sheet for 15 minutes, then transfer to a wire rack to cool completely. Store in a covered container at room temperature for up to 2 weeks.
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Submitted 6/13/05.
Source: Williams Sonoma Kitchen Library - Chocolate
Submitted By: Unknown Recipes
Macadamia Nut White Chocolate Chunk Cookies