Recipe by COOKGIRl
Found this recipe about four years ago printed on the back of a five pound bag of Fred Meyer brand granulated sugar. Found the recipe again behind a bookcase recently, too!
Top Review by sherylsprague68
If you want your cookies to come out perfect follow these tips 1. Sift the flour first, even if it says no sifting necessary. Make sure you spoon the flour into your measuring cup and don't pack it down, then wipe across the measuring cup with the back of a knife to wipe off any extra flour. If you scoop your measuring cup into the flour, you get air in it and it won't measure right. 2. Sift in the other dry ingredients with the flour. 3. Use 1/2 butter and half Crisco for the butter in the recipe. 4. If you don't want your cookies to spread too much make sure you refrigerate your cookies for at least 2 hours before baking off. You will find you get better results with this method on these cookies. I made as stated with these changes and they came out chewy and delicious. I love the addition of the macadamia nuts to the traditional Chocolate Chip cookie! Thanks Freddy!
- 1 cup butter, softened
- 1 cup white sugar
- 1⁄2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄4 cups unbleached white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces chocolate chips (I used mini chocolate chips)
- 1 cup macadamia nuts, chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
- Beat in eggs.
- Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
- Fold in chocolate chips and nuts.
- Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
- Bake for about 10 minutes.
- Remove cookies from oven, cool 1 minute then transfer to wire rack.