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These are fantastic as is, but also make the best white chocolate macadamia nut cookies with the included substitutions. Every time you make these, you’ll be told to “just leave the milk out of the fridge” because you’ll keep going back for more anyway! So addicting!
Preheat oven to 375 F. Line a cookie sheet with parchment paper.
Combine flour, baking soda, baking powder and salt in a small bowl.
In a large bowl using a mixer, beat the butter until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides of the bowl with a rubber spatula.
Blend in the flour mixture in three stages then stir in chocolate (and optional nuts).
Scoop walnut-sized (I use a melon baller) balls of dough onto a baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.
Makes approximately 48 small cookies.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!