White Chocolate Macadamia Nut Cookies

Couldn't you eat about a dozen of these at one time! I had never made these until today. Had eaten lots of them. I looked at all the recipes on line and they were all about the same. I was ready to pick one and go. For some reason I flipped over my bag of Ghirardelli White Classic Chips and right there was the recipe I knew I would make, more nuts and more chips. These were for a very special young friend and I wanted the cookies to be just as special. Plus, she would let me know if they were not up to her standard since they are her favorite. They may not meet her standard but I think they are fabulous.

about 5 dozen
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1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs room temperature
1 1/2 teaspoon vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
2 cups (one 11-ounce) bag Ghirardelli Classic White Chips
1 1/2 cups Macadamia nuts, chopped

Preheat oven to 350 degrees F. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda and salt. Stir in white chips and nuts. Drop by teaspoon onto ungreased cookie sheets. Bake for 10-12 minutes.

Cook's Note: I like to chill my cookie dough for at least an hour or longer before baking. It helps to maintain a more uniform shape.

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