Chocolate Bliss Macadamia Cookies Recipes

SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHOCOLATE BLISS COOKIES

Steps:

• Microwave chocolate squares in large microwavable bowl on high 2 minutes.
• Stir until chocolate is melted and smooth.
• Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
• Stir in flour and baking powder.
• Stir in chopped chocolate and nuts.
• Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
• Bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch.
• Cool 1 minute, remove from cookie sheet.
• Cool completely on wire racks.
• Makes about 18 large cookies.
• Note: if omitting nuts increase flour to 3/4 cup to prevent spreading.