So despite how simple of a recipe this is, I’ve never actually made them. I chose this recipe since I knew I was not going to be in a 100% coherent state making them due to some other things going on, and I wanted to make something that required minimal effort.
As I mention in other recipes, it’s a good idea to mix the sugars together before you mix them with the softened butter in your bowl.
Whisking all the dry ingredients (flour, salt, baking soda) before mixing with other ingredients will make the dough more consistent as well.
Needless to say, this recipe came out perfect, and I’m very pleased with the results. It’s a simple recipe that anyone can do, even if they’re not in a fully coherent state, as shown in the picture.
Also, the base of this recipe would make for an amazing chocolate chip cookie. Just substitute the white chocolate chips with semi-sweet morsels and omit the macadamia nuts.
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips
- 1 cup macadamia nuts, coarsely chopped
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
- Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
- Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
- Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
- Roll tablespoon (or slightly larger) size balls of dough and place on parchment lined baking sheets, 1 to 2 inches apart.
- Bake for 9-11 minutes.