12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
2 large eggs
2 teaspoons pure vanilla extract
2 cups white chocolate chips
1 cup salted macadamia nuts, coarsely chopped
Sat fat 3g
How to Make It
Heat oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition. Add the vanilla and beat just until combined.
Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix). Mix in the chocolate chips and macadamia nuts.
Drop level tablespoonfuls of the dough onto ungreased baking sheets, spacing them 2 inches apart. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.
Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
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