I love the scent of freshly baked cookies and lately I have been using one dough to make both chocolate chip and white chocolate, macadamia nut cookies. I make the typical dough, divide it in half and stir in the appropriate chips. I get a total of about 4 dozen cookies from this recipe; two dozen of each kind.
Chocolate Chip/White Chocolate, Macadamia Nut Cookies
Makes approximately 4 dozen
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips, (6 ounces)
1 cup white chocolate pieces, (6 ounces)
1/2 cup macadamia nuts, coarsely chopped
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Divide dough in half. Stir semi-sweet chocolate chips into one half of the dough. Drop by rounded tablespoon onto ungreased sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
To second portion of dough, stir in which chocolate and nuts. Drop by rounded tablespoon onto ungreased sheets as above and follow same baking directions.
Recipe altered from Nestle Chocolate Chip Package