White-Chocolate-Chunk Macadamia Cookies
White-Chocolate-Chunk Macadamia Cookies is an moderately easy dinner. Made with 2/3 c. butter or margarine (10 tbsp. plus 2 tsp., at room temperature), 1/2 c. granulated sugar, 1/2 c. packed dark brown sugar, 1 large egg and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Heat oven to 325Β°.
Lightly grease two 17 x 14-inch cookie sheets.
In large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed unti fluffy.
Reduce mixer speed to low; add flour.
Increase mixer speed gradually and beat just until blended.
Stir in nuts and chocolate.
Drop heaping tablespoonfuls dough 2 1/2-inches apart onto prepared cookie sheets.
Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry.
Cool on sheet on wire rack 5 minutes.
Remove to rack to cool completely.
π· Perfect Pairings
Complete your meal with these
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