Prep Time: 15 min.
Bake Time: 12 min.
Temp: 350 degrees
Ingredients:
1/2c. of white sugar
1/2c. of brown sugar
1/3c. butter
1/3c. Crisco
1 tsp. vanilla extract
1 tsp. coconut extract
1 egg
1 1/2c. A.P. Flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2c. macadamia nuts
1 c. white chocolate chips
1 tbsp. cornstarch
Note: always make sure your butter, Crisco and eggs are at room temp. It really does make a better cookie.
Directions: Heat the oven up to 350 degrees, and have the cookie sheets prepared with a baking matt, parchment or cooking spray. In a mixing bowl, cream the butter, white sugar, brown sugar and egg together. Add salt and the vanilla and coconut extract in with the creamed mixture and combine.
Sift the flour, cornstarch and baking soda into the creamed mixture. Make sure the wet and the dry ingredients are well incorporated together. Add the macadamia nuts and white chocolate chips in and combine them all in with the cookie batter.
Note: always sift your dry ingredients so there are no imperfections in the ingredients.
The cookie dough should be ready to scoop onto the cookie sheets. Do not place the cookies to close together, you want them to have room to spread. I bet some of you are wondering where the cornstarch fits in; it actually gives a soft center and crispy outside crunch to the cookie.
So delish.
I
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