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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup unsalted butter, room temperature
1 cup sugar
2/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
2 cup flour and cake flour (not self-rising)
2 tsp baking soda
1 tsp salt
3 cup toffee chips
2 1/2 cup coarsely chopped macadamia nuts (11 oz)
Preheat the oven to 350. Line baking sheet with a parchment paper, and set aside.
Combine butter and sugars and beat until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-oz ice-cream scoop, placing them about 2 inch apart. Flatten cookies slightly with the palm of your hand.
Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. Makes 3 dozen.
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MACADAMIA TOFFEE CHIP COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup unsalted butter, room temperature
1 cup sugar
2/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
2 cup flour and cake flour (not self-rising)
2 tsp baking soda
1 tsp salt
3 cup toffee chips
2 1/2 cup coarsely chopped macadamia nuts (11 oz)
Preheat the oven to 350. Line baking sheet with a parchment paper, and set aside.
Combine butter and sugars and beat until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-oz ice-cream scoop, placing them about 2 inch apart. Flatten cookies slightly with the palm of your hand.
Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. Makes 3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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