Make bite size or huge cookies, it's up to you. Freezing instructions included too for either the cookie dough or the baked cookies.
- 1 Cup Unsalted butter (2 sticks) softend or cut into small 1/4" cubes
- 1 1/2 Cups Brown sugar packed
- 1 Cup Granulated sugar
- 2 Large Eggs room temperature
- 2 teaspoons Vanilla extract
- 3 Cups All-Purpose Flour
- 1/2 teaspoon Baking soda
- 1 teaspoon Table salt
- 2 Cups White chocolate chips or 3 (4 ounce) bars roughly chopped
- 2 Cups Roasted macadamia nuts roughly chopped
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Preheat oven to 350 degrees
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Using an electric mixer, cream butter, brown sugar, granulated sugar until fluffy, about 2 minutes. Add eggs one at a time and vanilla extract, beat about 30 seconds to a minute.
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In separate bowl, blend the flour, baking soda and salt.
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Add dry ingredients to the mixer on slow or stir speed. Add chocolate and nuts.
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Line baking trays with parchment paper and drop a Tablespoon of dough for each cookie, a couple of inches apart. You should get about 12 cookies on a tray.
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While the other cookies are baking, you can scoop the remaining cookie dough onto parchment paper torn a little bigger than the size of the baking tray. Then when the baked cookies come out of the oven, pull the parchment paper from the hot tray onto your counter to cool.
Pull the parchment paper filled with the cookie dough onto a cool baking tray and bake. If you put the dough on a hot tray then your cookies will spread more than you probably want.
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Bake cookies for 10 minutes. Don't go by the "golden" rule like you do for other cookies. I think these cookies taste better when only a little color has been added and the cookies are still very soft. The cookies will crisp up as they cool.
Store cookies on in a container on your countertop for up to 5 days. Otherwise freeze the cookies, see post for directions.
If you find you run out of time when baking, you can always freeze the cookie dough for another time. See post for directions.