White Chocolate Chunk Macadamia Nut Cookie

By carvalhohm

Ingredients

• Jar White Chocolate Chunk Macadamia Nut Cookie Mix:
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed light brown sugar
• 6 ounces (1 cup)white chocolate cut into small chunks or white chocolate baking chips
• 1/2 cup roughly chopped, toasted, unsalted macadamia nuts

Details

Servings 3

Preparation

Step 1

One Jar White Chocolate Chunk Macadamia Nut Cookie Mix:

Stir together flour, baking soda, baking powder, and salt in mixing bowl. Transfer mixture to 1 quart wide mouth jar.

Place sugar into small plastic food storage bag and seal. Add chocolate then nuts, packing down firmly. Seal Jar.

Decorate jar and attach gift tag/recipe card as follows:

White Chocolate Chunk Macadamia Nut Cookies:

1/2 pound (2 sticks) unsalted butter, at room temperature
1 jar White Chocolate Chunk Macadamia Nut Cookie Mix
1 large egg at room temperature
2 teaspoon pure vanilla extract

Adjust racks to upper and lower thirds of oven. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick liners.

Beat butter on medium high speed in large mixing bowl until fluffy, about 2 minutes. Add sugar from jar mix and cream together well.

Lightly beat egg and vanilla together in small bowl. Add to butter and sugar mixture. Stop and scrape down bottom and sides of bowl.

Add flour mixture from jar mix in three batches, blending well after each addition. Stir in chocolate and nuts from jar mix to blend thoroughly.

Scoop out walnut size pieces of dough onto baking sheets, leaving 2 inches between each cookie. Bake for 5 minutes then switch baking sheets on racks. Bake another 3 to 4 minutes or until cookies are golden.

Cool on racks. Store in airtight container between sheets of waxed paper at cool room temperature for up to a week.