Thick and Chewy Macadamia and White Chocolate Chip Cookies
Makes about 24 cookies
2 cups (10⅔oz) plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks/170g unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup (9 oz) white chocolate chips
1 cup macadamia nuts, chopped
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 165oC/145oC fan oven/ 325 degrees/ Gas Mark 3. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips and nuts until incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
I'll let you all know the outcome of the test and visit to the vets tomorrow. Please keep everything crossed for us!