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Print this Recipe    Macadamia 02

CHUNKY WHITE CHOCOLATE MACADAMIA COOKIES

1 cup plus 2 Tbls. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 Tbls (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
9 oz white chocolate or white chocolate with almonds, coarsely chopped
1 cup macadamia nuts, coarsely chopped
1/2 cup grated coconut (optional)

Position two racks in top and bottom thirds of the oven and preheat
to 375 degrees. Lightly grease two baking sheets. (I used parchment
paper, ungreased. Much better.)

Sift together flour, baking soda and salt. In large bowl using
hand-held mixer set at medium speed, cream butter with the sugars
for 2 to 3 minutes, until light and fluffy. Beat in the egg and
vanilla.

Reduce speed and beat in the flour mixture until just combined.
Stir in the flour, white chocolate and macadamia nuts.

Using 1 Tbls. dough, roll dough into ball between palms of your
hands. Place the ball on the baking sheet, leaving 1 inch between
the cookies. Repeat for each cookie. With moistened palm, slightly
flatten the cookies. Bake 9 to 12 minutes, until lightly golden.
Using a spatula, transfer the cookies to a wire rack and cool
completely.

Variation: Form cookies using a slightly wet 1/4-cup measurement
cup, keeping the cookies 3 inches apart. Flatten only slightly
with moistened palm, since the cookies spread while baking. Bake
20 to 25 minutes, until golden. Remove from oven, leave on sheets
five minutes, then transfer the cookies to a wire rack using a
spatula and cool completely.

Yield: about 30 dozen small ones, or 8 big ones. I made a double
batch of big ones.

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