Ingredients

The following ingredients have 14 Servings
  • 2 sticks unsalted butter (room temperature)
  • 3/4 cup white granulated sugar
  • 3/4 cup dark brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 2-1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups macadamia nuts (roughly chopped)
  • 2 1/2 cups semi sweet chocolate chips

Instruction

  • In a large mixing bowl beat the softened butter until creamy. Add the white sugar to the bowl and beat until light and fluffy. Add the brown sugar to the bowl and beat for two minutes or until light and fluffy. Scrape the bowl once.
  • Add the eggs and vanilla extract to the mixing bowl and beat on medium for 2 minutes or until the batter is light and fluffy.
  • In a separate medium bowl whisk the flour, baking soda and salt together.
  • Add half the dry ingredient to the bowl of wet ingredients and beat on low until just combined. Add the last half of the flour to the bowl and beat in. Scrape the bowl than beat on medium for two minutes.
  • Use a wooden spoon or spatula to fold the chocolate chips into the batter evenly. Add the chopped macadamia nuts to the bowl and fold into the cookie batter. When done cover the bowl with plastic wrap and refrigerate for a couple of hours to firm up.
  • Use a cookie dough scoop or a tablespoon to drop the dough onto an ungreased cookie sheet leaving 2 inches of space between each cookie.
  • Bake at 375 f. Degrees for 10 to 12 minutes or until golden brown on the bottom.
  • Remove baking pans from the oven and cool for a few minutes before transferring the hot cookies to a wire rack to cool completely.
  • Cool completely before storing in an air tight container.