Today we had my in-laws over for lunch after church. We had barbecue chicken, corn, and some potatoes. So I was trying to think of the perfect dessert for this menu. Since I had to be in church Sunday morning, I knew I’d have to bake this dessert the night before. I decided to keep it simple and go with cookies. I ransacked my pantry to see what options I had for cookies. I immediately saw some white chocolate chips and thought white chocolate macadamia nut cookies! I proceeded to make these cookies and when I got to the part where I fold in the nuts and chips, I realized I had no macadamia nuts! So I went back to the pantry and found some semi-sweet chocolate chips. I decided to throw those in and see how they turned out. I have to admit I felt like a professional chef changing up this recipe. They were delicious! The white chocolate chips were super sweet and the semi-sweet chips gave that cocoa flavor. They were absolutely to die for! So I’m going to share the recipe with you with the changes I have made…Ingredients:
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the semi-sweet chocolate and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown.
As always, make sure you use room temperature eggs. Also, these cookies are not going to spread out as much as most cookies do, so try not to make the cookie dough balls too big. Hope you all enjoy!
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