One of our team members does NOT like chocolate (how that can be I do not know!). So for her I came up with this easy to make variation of our Chocolate Chip Cookie (which is our most requested recipe).
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Prep Time:
20 Minutes
Total Time:
35 Minutes
Ingredients:
- 2 ¼ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 cup crystallized ginger, chopped fine
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions:
-
Preheat oven to 375ºF. Line baking sheets with parchment paper or leave ungreased.
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Combine flour, baking soda, salt, ground ginger and crystallized ginger. Mix well.
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In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy. Add eggs, one at a time, and beat until thoroughly mixed into batter. Stir in vanilla.
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Add the flour mixture in thirds, beat until just mixed in after each addition.
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Stir in the white chocolate chips and macadamia nuts.
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Drop by rounded tablespoon onto prepared baking sheets.
Bake for 9–11 or until golden brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
