I love me some cookies!
One of the worst things in life is having a brain that is constantly craving and creating ideas that isn’t the healthiest but sure is the yummiest. For instance, as I am typing this out I can’t help but to stare at this picture and wonder if I have enough ingredients to go into the kitchen to make another batch just for me. But, I am going to Miami next month and I want to look good. So for the entire month of April I am committing to no refined sugar or bad carbs (we will see how that works out). Oddly enough, I don’t like white chocolate. You heard me. I don’t really care too much for it. The only exception I make with white chocolate is if its top-of-the line white chocolate. I like Ghirardelli’s white chocolate. It’s pretty darn fabulous to me and the only kind I really like.
I bet you’re wondering why in the world would I make these cookies if I don’t like white chocolate? That is so funny. Because I am wondering the same thing. You see, only in white chocolate macadamia nut cookies can I tolerate and absolutely love white chocolate. I don’t know what it is about it to be honest. They are brilliant if you ask me. Of course I prefer chocolate chip cookies over white chocolate chip cookies, but they are still great, especially coming out of the oven.
You know how its said that as you get older your taste buds change? Well, I think that is exactly what happened to me because these cookies are freaking awesome! White chocolate isn’t as bad as I thought.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 1/2 c. flour
- 1/2 tsp. baking soda
- 2 tsp. cornstarch
- 1/4 tsp. salt
- 1 1/2 sticks butter, room temperature
- 1/2 c. light brown sugar
- 1/3 c. sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 c. white chocolate chips
- 1/2 c. roasted macadamia nuts
Instructions
- Preheat oven to 350 Degrees
- In a large bowl cream the butter and add both sugars until fluffy. Now add the egg. Stir in the almond and vanilla extracts, baking soda, cornstarch, and salt. Slowly add in the flour and fold in the chocolate chips and the nuts.
- Spray a cookie sheet with baking spray or line with parchment paper and place about 1 tablespoon of dough onto the baking sheet spacing about an inch apart. Bake for 8 to 10 minutes and allow to cool before serving.
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