week 27: stephanie’s pick – White Chocolate Macadamia Nut Cookies

these may possibly be my favorite kind of chocolate chip cookies – they’re the perfect balance of sweet and salty and somehow extremely addictive. the worst part of these cookies is probably that one container of macadamia nuts cost $10! crazy, but so worth it. i made these (at the request of tahsin) and brought these to a city ou

ting. five skinny trackies devoured about 30 of these in a few hours. i should make these again sometime soon.

White Chocolate Macadamia Nut Cookies

Yield: 2 dozen

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted & cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts

Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined. Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated. Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

source: Handle the Heat