| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Chocolate |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour — plus 2 Tb |
| 1 |
tb |
Salt — (I usually use |
|
|
Less) |
| 1/2 |
tb |
Baking Soda |
| 4 |
oz |
Butter Or Margarine |
| 6 |
tb |
Brown Sugar, Packed |
| 6 |
tb |
Granulated Sugar |
| 1 |
tb |
Vanilla |
| 1 |
|
Egg |
| 1/2 |
c |
White Chocolate Chunks — * |
|
|
See note |
| 1/2 |
c |
Macadamia Nuts — ** see |
|
|
Note |
INSTRUCTIONS
* I buy large good quality candy bars, such as Lindt, and chop them up. **
I use straight from the jar, you may prefer to chop up
Preheat oven to 375 F Mix all dry ingredients together in a separate bowl
In a large bowl, cream butter and sugars until fluffy. Add vanilla and
egg--mix well. Slowly add dry ingredients to butter/sugar mixture--mix well
Add chocolate and nuts Spoon onto lightly greased cookie sheets (I use
cushionaire--no burning) Make whatever size you what--I tend to make them
large because it saves time Bake 8-12 minutes, depending on size of
cookies--they should not brown, more of a golden color Cool on rack
BTW: I usually make a double batch of the dough, separate into halves, and
add regular chocolate chunks and pecans to one (and maybe some coconut),
white chocolate and macadamias to the other--two cookies with half the work
Recipe By : "Leo, Debbie" <leodeb@HQ. HHMI. ORG>
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