Macadamia White Chocolate Chip Cookies

  • 16 TBS butter (2 sticks), softened
  • ⅔ cup sugar
  • ¾ cup brown sugar
  • 1 tsp vanilla
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 tsp salt (if using unsalted butter, ½ tsp if using salted butter)
  • 1 tsp baking soda
  • 2 cups white chocolate chips
  • 1 cup slivered almonds
  • 1 cup dried mango bits

Heat oven to 350°

Combine the butter and the sugars; beat until smooth.

Add the eggs and vanilla, then beat again until smooth.

Add the flour, baking soda and salt; mix until combined.

Stir in the chips, almonds, and mango bits.

Drop the dough onto a silicone baking mat (Silpat), on top of a cookie sheet. (Or use a greased cookie sheet but be careful to not let the cookies to get too brown on the bottom.) Flatten slightly and shape into rounds. If you are making smaller cookies, use half of the dough to make one dozen. If you you are making smaller cookies, use half of the dough and then use the rest to make a second dozen.

Bake 20-25 minutes, depending on how you like your cookies, chewy or crispy. Rotate the cookie sheet after ten minutes to insure even baking.

Cool the cookies on a wire rack

MAKES: One dozen large or 2 dozen regular-sized cookies

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