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White Chocolate Macadamia Cookie from sloCooking.net

White Chocolate Macadamia Cookie: VIRTUAL COOKIE SWAP

Heather Thomas, sloCooking

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup 2 sticks butter, softened
  • ¾ cup sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts or walnuts
  • 1 cup chopped dried apricots

Instructions
 

  • In a medium bowl whisk together the flour, baking soda, and salt; set aside
  • In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes
  • Add sugars gradually, beating until light and fluffy, about 3 minutes
  • Stop once or twice to scrape down the sides of the bowl with a spatula
  • Add the eggs, one at a time then the vanilla and almond extracts, beating again until smooth
  • Scrape down the bowl again to make sure everything is well combined
  • Slowly stir in the flour mixture, beating on low speed just until incorporated
  • Stir in the remaining ingredients
  • Cover the bowl with plastic wrap and chill dough at least 2 hours
  • Preheat oven to 375F degrees
  • Line baking sheets with parchment paper or silicone liners
  • Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, at least 2 inches apart
  • Bake for about 10 - 12 minutes or just until the cookie tops and edges begin to turn light golden brown
  • Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely