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White Chocolate Macadamia Nut Cookies
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Ingredients:
2 Sticks Unsalted Butter, softened
3/4 Cup Light Brown Sugar, packed
1/2 Cup Granulated Sugar
2 Large Eggs
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
2 1/2 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Salt
5 oz Macadamia Nuts, chopped
1 Cup White Chocolate, chopped
Directions:
Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Beat until smooth.
Add the eggs, one at a time, and beat until combined.
Add the vanilla and almond extract. Beat until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the stand mixer while mixing on low speed. Mix until well combined.
Add the macadamia nuts and white chocolate. Use a spoon to stir to combine.
Use a Tbsp size cookie scoop to scoop balls of dough and place them on the baking sheets, spaced slightly apart.
Bake for 9-10 minutes or until golden brown. Let cool slightly then transfer to cooling rack to cool completely.
Store in an airtight container on the counter or freeze to save for later.
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Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Beat until smooth.
Add the eggs, one at a time, and beat until combined.
Add the vanilla and almond extract. Beat until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the stand mixer while mixing on low speed. Mix until well combined.
Add the macadamia nuts and white chocolate. Use a spoon to stir to combine.
Use a Tbsp size cookie scoop to scoop balls of dough and place them on the baking sheets, spaced slightly apart.
Bake for 9-10 minutes or until golden brown. Let cool slightly then transfer to cooling rack to cool completely.
Store in an airtight container on the counter or freeze to save for later.
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