Michael C's white chocolate macadamia cookies
The measurements are American, but I think pretty much are the same in Canada, or convertible.
Yield: about 60 cookies
| 1/2 lb | butter |
| 1 cup | dark brown sugar |
| 1 cup | granulated sugar |
| 2 | eggs |
| 1 1/2 tsp | vanilla (or go a little higher if you like) |
| 12 oz | flour (2 1/4 cups) |
| 1 tsp | salt |
| 1 tsp | baking soda |
| 1 cup | macadamia nuts (chopped for small cookies) |
| 12 oz | white chocolate chunks (2 cups) |
- Preheat the oven to 375 °F and grease cookie sheets.
- Cream the butter and sugars together until well blended and fluffy. An electric mixer is helpful, otherwise be vigorous.
- Add the eggs one at a time and mix until well incorporated and fluffier.
- Sift together the flour, salt, and baking soda, then mix thoroughly into the butter mixture.
- Add the nuts and chocolate and stir into the mixture above.
- Place on cookie sheets by the teaspoonful, at least 1 inch apart.
- Bake for 8–10 min, until the edges have just begun to brown and the centers are cooked but not really set. Let rest a couple minutes out of the oven before taking off the cookie sheet and cooling on a rack.
- When cool, package airtight so that they remain chewy and don't dry out.
Note that I give the flour measurement as a mass because volume measurements are notoriously inaccurate and these cookies are really sensitive to variations in that. The standard volume of 2 1/4 cups works pretty well with all-purpose flour out of the bag, but I recommend checking the mass if you can.
Disclaimer: Shawn and I are not responsible for any mass gain associated with using the recipes in this section.
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