Toffee, Macadamia and White Chocolate Chunk Cookies

By rdgplus3

The buttery-rich flavour of the macadamia nuts adds to the sweetness of these easy and classic drop cookies. The dough can be portioned and frozen to thaw and bake another day, making freshly baked cookies a possibility at any time.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Makes 45 Cookies

Per Cookie: 157 cal, 2 g pro, 9 g total fat, 5 g sat fat, 90 mg Na

Ingredients

• 1 cup (250 mL) butter, softened
• 1 cup (250 mL) packed brown sugar
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2-1/3 cups (575 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 1/4 tsp (1 mL) salt
• 12 oz (340 g) white chocolate, coarsely chopped
• 3/4 cup (175 mL) macadamia nuts, toasted and coarsely chopped
• 1/2 cup (125 mL) 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 350ºF (180ºC) 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.)