I’m not saying these cookies have helped me get a work contract renewed or win the hearts of handsome gentlemen, but I’m not saying they haven’t.
The recipe is quick, easy and works with chocolate chips/white chocolate and macadamias/cranberries and nuts/whatever else you want to throw in it. What more could you want? A raise? Bring a batch to your boss and see what happens.
White Chocolate Macadamia Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup white sugar
1 egg yolk
1 tablespoon vanilla extract
1 cup macadamia nut halves (set some aside)
1 cup white chocolate chunks (set some aside)
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the macadamia nuts and chocolate chunks using the mixer until just incorporated or by hand using a wooden spoon.
4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. (You can also roll the dough into wax paper tubes and freeze overnight.)
6. Push some of the extra chocolate chunks and nuts into the top of the dough so they’ll appear on top of the cookies when they’re finished.
7. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely, or shovel directly into your face.
One last tip:
If you love chocolate chip cookies, try a mix of dark, semisweet and milk chips – and a lot of them, too!
What’s your favourite kind of cookie?
What’s the best chocolate chip cookie you’ve ever had?