From the Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package
Prep time: 20 minutes | Cook time: 36 minutes | Total time: 56 minutes
Yield: 5 dozen cookies or freeze half of the dough if you don’t want to make all 5 dozen
INGREDIENTS:
- 1 cup (2 sticks) salted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups unsifted flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (one 11 oz. bag) Ghirardelli Classic White Chips or any white chocolate chips
- 1 1/2 cups Macadamia nuts, chopped
DIRECTIONS:
Preheat the oven to 350°F.
Cream the butter and sugars until fluffy. Add the vanilla
and eggs, one at a time, and beat well. Blend in the flour,
baking soda and salt. Stir in the white chips and nuts.
Drop by teaspoon or tablespoons onto ungreased cookie sheets
(or lined with parchment). Bake for 10-12 minutes. The cookies
(or lined with parchment). Bake for 10-12 minutes. The cookies
should still look gooey because they will continue to cook
when you bring them out of the oven.
when you bring them out of the oven.
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