This is a variation of my Chocolate Chip Cookie recipe which I created after developing an intolerance for chocolate. Loving sweets as I do, this is one of my favorites quick cookie recipes.
This makes about 24 - 36 cookies depending upon how big your rounded teaspoons are. If the butter is melted, not softened, the cookies will spread and flatten during baking resulting in a thinner, crispier cookie.
½ cup butter
½ cup sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup flour
½ teaspoon baking powder
1 cup (6 ounces) white chocolate chips
½ cup chopped macadamia nuts
Place oven rack on middle run setting.
Preheat oven to 375 degrees farenheit.
In medium to large microwave safe bowl melt butter.
Stir in sugars, eggs and vanilla extract by hand lightly until combined.
Stir in flour and baking powder until well blended.
Add white chocolate chips and gently mix until incorporated in batter (about 10 – 25 strokes if mixing by hand). Add macadamia nuts and once again gently mix until incorporated in batter (about 10 – 25 strokes if mixing by hand).
Drop dough by rounded teaspoons onto non-stick cookie sheet about 2 inches apart.
Bake 10 – 12 minutes or until edges of cookies start to brown.
Remove from pan immediately to cooling rack.
Cool completely before serving. Store any leftovers in air tight container.
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