Ingredients:
- 1/2 cup (1 stick) of butter, softened to room temperature (AKA straight out of the fridge butter is not your friend here)
- 1/3 cup of dark brown sugar (the secret ingredient for that caramel-y flavour)
- 1/3 cup of granulated sugar (the basic sugar, but don't underestimate it)
- 1 large egg (farm-fresh, if possible)
- 1 tsp of vanilla extract (the magic potion that brings all the flavours together)
- 1 1/8 cups of all-purpose flour, sifted (for the perfect texture)
- 1/2 tsp of baking soda (the leavening agent that will make your cookies rise to the occasion)
- 1/2 tsp of salt (just a pinch to bring out all the flavours)
- 1 cup of chopped macadamia nuts (because who doesn't love a good crunch?)
- 1 1/4 cups of semisweet chocolate chips (because chocolate makes everything better)
Directions:
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or lightly grease with vegetable shortening.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy. This is the fun part, so feel free to use your mixer or go old-school and use a wooden spoon. Just make sure to put some elbow grease into it!
- Beat in the egg and vanilla extract. Mix until well blended and the mixture is a beautiful creamy colour.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
- Stir in the chopped macadamia nuts and chocolate chips. Make sure to mix well so that every bite has a little bit of everything.
- Using a rounded tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown. The aroma of freshly baked cookies will fill your kitchen and make your mouth water.
- Remove from the oven and transfer the cookies to a cooling rack. Let them cool for a few minutes before devouring. Enjoy!
Note: These cookies are best enjoyed at an Open home, shared with friends and family, or keep them all to yourself, we won't judge.