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
print recipe
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.
Monday, July 30, 2012
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as much as i don't like sweets, i have trouble passing on these.
ReplyDeleteHoly moose~poops, Bev! I'm on this recipe as soon as it cools off a tad! This is one of the kids' favorites at Christmas time so I'll have to print and save this! After I chill the dough, can I roll into balls? Thanks...:)JP
ReplyDeleteHubbie won me over by making me a batch of these! They make me lose my mind and think I can eat the whole batch at one time! I agree with chilling the dough first, makes it come out much better! Carol
ReplyDeleteMy fav cookie.
ReplyDeleteoh my oh my, I need some , NOW!!!!
ReplyDelete