White Chocolate Chip & Macadamia Cookies the Editors of Publications International, Ltd.
Bake these for someone special. Macadamia nuts give them a sensational crunch.
Makes about 4 dozen cookies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||cup butter, softened|
|1||cup packed light brown sugar|
|1-1/4||cups all-purpose flour|
|1/2||teaspoon baking soda|
|1||cup (6 ounces) white chocolate chips|
|3/4||cup macadamia nuts, chopped|
- Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. Do not overbake. Remove to wire racks to cool.
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