| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Choco4 | 8 | servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Unsalted butter; softened |
| 1 | c | Firmly packed light brown sugar |
| 3/4 | c | Granulated sugar |
| 2 | Eggs; room temperature | |
| 1 | ts | Vanilla |
| 12 | oz | White chocolate; cut into 1/4" |
| ; chunks | ||
| 1 1/2 | c | Coarsely chopped macadamia nuts |
INSTRUCTIONS
Preparation : Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it is even. Drop on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20-25 minutes or until light brown or edges but slightly, soft in center. Cool 3-5 minutes in pan and then transfer to wire racks to cool. 2 dozen. Recipe by: Robert Foster <robert.foster@nashville.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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