I host a mainland luau every year. These rich cookies—filled with chocolate chips and Hawaiian macadamia nuts—are always a delectable ending to the meal.
—MARY GAYLORD BALSAM LAKE, WI
PREP: 20 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: ABOUT 6 DOZEN
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3 1/2 ounces each) macadamia nuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) white baking chips
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
NOTE Two cups of chopped almonds may be substituted for the macadamia nuts.