Black and White Chocolate Chip Macadamia Nut Cookies - Thick and Chewy
 
 
So thick, so chewy, so delicious...chocolate chip cookies chock full of chips. This version has both black (semi-sweet) and white chocolate chips and macadamia nuts. The hint of cinnamon brings the unexpected twist, and a touch of elegance.
Author:
Recipe type: Cookies, Dessert
Ingredients
  • 8 tablespoons butter (not unsalted) = a full stick
  • 1 cup of packed brown sugar
  • ½ cup of granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla
  • 2¼ cups of all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 6 ounces semi-sweet chocolate chips (this is by weight = about 1 cup)
  • 6 ounces white chocolate chips (this is by weight = about 1 cup)
  • 4 ounces macadamia nuts, coarse chopped (about ¾ cup)
Instructions
  1. In the bowl of your mixer, add butter, brown sugar and granulated sugar, and beat until it’s light and fluffy.
  2. Add in the eggs and vanilla, beat to thoroughly mix.
  3. In a separate bowl, add the flour, baking soda and cinnamon and stir to combine.
  4. Add the dry ingredients to the wet ingredients in the mixing bowl and beat to combine.
  5. Using a very sturdy spatula or wooden spoon, fold the two cups of chocolate chips and nuts into the dough.
  6. Scoop a rounded tablespoonful of the dough and place onto parchment lined baking sheet. You don't need a lot of space between the cookies, since they don't flatten out. So space about 2 inches apart.
  7. Preheat the oven to 350 degrees F.
  8. Place the baking sheet into the preheated oven and bake for 10-12 minutes, until golden brown and slightly underdone.
  9. Remove to a rack to cool completely.
Notes
If all you have in unsalted butter, add 1 teaspoon of salt to the dry ingredients.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/black-and-white-chocolate-chip-macadamia-nut-cookies-thick-and-chewy/