I am never a fan of white chocolate because I find them way too sweet for my liking. I am not sure why I bought a bag of it and it has been sitting in my fridge for the longest time. I finally used some of it to make this batch of cookies. I added some macadamia nuts to it so that I don’t have to put too much of the white chocolate chips. I baked them a bit longer as I prefer crunchier cookies rather than chewy. But if you like chewy cookies just bake it to lightly brown.
On the side note I have not been very active in my blogging now. I am more into FB, Dayre and Instagram. You can follow me at Instagram user name Gertrudewan
1 1/4 cups light brown sugar
1 cup butter (2 sticks), softened
3 cups flour
1 tsp baking soda
½ teaspoon salt
2 tsp pure vanilla extract
1 cup good-quality white chocolate chips
1 cup macadamia nuts, coarsely chopped
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. Mix sugar and butter in a large bowl. With a mixer or hand-held beater beat until creamy, about 5 minutes. Then beat in the egg and vanilla extract until the batter is fluffy and light.
3. In a small bowl, stir together the flour, baking soda, and salt. Add it to the butter mixture and beat just until blended. Stir in the white chocolate chips and the macadamia nuts.
4. Drop the dough by rounded tablespoonfuls (or bigger if that’s your style) about 2 inches apart onto ungreased cookie sheet.
5. Bake for 12-15 minutes or until brown (if you like chewy cookies bake until the edges are slightly brown)
6. Cool for 5-10 minutes on the cookie sheet, and then carefully remove to a rack to finish cooling.