Macadamia Nut Chocolate Chip Cookies
Ingredients
1/2 cup butter softened
1/3 cup dark brown sugar packed
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts chopped
1 1/4 cups semisweet chocolate chips
Instructions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
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Beth’s Chocolate Chip Cookies
Ingredients
2/3 cup butter flavored shortening
2/3 cup butter softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans optional
2 cups semisweet chocolate chips
Instructions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!
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