I know it's July and around 90 degrees everyday, but I had to turn on the oven for these delectable, chocolaty, amazingly delicious cookies with perfectly tender crisped edges and just right centers. I know, so modest, but cookies (and often their bakers, LOL) are not humble.
I like my cookies a little crispy on the edges, but tender in the center and these are spot on. I think about 10 minutes in the oven produced what I think of as the perfect cookie.
I love the combination of dark, milk, and white chocolate chips. I found bags of Nestle triple chocolate chips on clearance at Walmart and knew exactly what I was going to do with them. TRIPLE CHOCOLATE CHIP MACADAMIA NUT COOKIES!!!!!! Need I say more? My son actually made a batch of these without nuts for a 4-H food-a-rama. They were a hit and he is 9, so yes even if you don't have much baking experience, you can make these and they are so much better than store bought.
Look at that perfect crumb. I actually started craving these cookies when editing the photos late one night and raided my frozen stash. Did you know you can freeze baked cookies and they will taste as good as the day they were made? This way they are always fresh. Actually it's a bit of cookie control in our house or the boys would eat them all in one day. I froze several in containers in the freezer so that we can have fresh cookies again and again without having to go to any trouble or heat up the house. Although it doesn't help the waistline when late night photo editing cookie cravings strike.
2 ¼ C. flour
1 tsp. baking soda
1 tsp. salt
1 c butter (2 sticks softened)
¾ C. sugar
¾ C. brown sugar
1 tsp vanilla
2 C. triple chocolate chips (mix of dark, milk, and white chocolate chips)
1/2 C. chopped macadamia nuts
1. Combine flour, baking soda, and salt in a small bowl.
2. Combine in your mixer bowl:
3. Beat at low speed until creamy.
4. Slowly add flour mixture and continue to beat until combined.
5. Stir in chocolate chips and macadamia nuts.
6. Line cookie sheet with parchment paper
7. Pre-heat oven to 375 degrees.
8. Drop dough by rounded spoonfuls (or use cookie scoop) onto cookie sheet.
9. Bake for 9 to 11 minutes. Remove cookie sheet from oven and let cookies rest on cookie sheet for 1 to 2 minutes. Then remove cookies to a cooling rack.
Recipe makes about 4 dozen cookies. Adapted from my favorite White and Milk Chocolate Chip Macadamia Nut Cookies.
Linking up at Inspire Me Monday
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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