Toffee, Macadamia and White Chocolate Chunk Cookies

By KeyIngredient

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 21/3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 12 oz (340 g) white chocolate, coarsely chopped
• 3/4 cup macadamia nuts, toasted and coarsely chopped
• 1/2 cup toffee bits

Preparation

Step 1

In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

Whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in chocolate, nuts and toffee.

Drop by rounded 1 tbsp onto greased or parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)