White Chocolate Chip Cookies With Macadamia Nu Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Unsalted butter softened,
1 cup: All purpose flour,
1/3 cup: Sugar,
1/2 tsp: Baking soda,
1/3 cup: Brown sugar firm packed,
1/4 tsp: Salt,
1: Egg,
6 1/2 ounce: White chocolate, chopped
1 tsp: Vanilla,
3/4 cup: Macadamia nuts, halved
Directions:
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
Source from luhu.jp
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
Source from luhu.jp