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My review
White Chocolate Chunk Cookies
Donna
"A delicious cookie with chunks of white chocolate and macadamia nuts. A great combination."
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Ingredients
3 h 15 m servings 237Original recipe yields 24 servings (2 dozen)
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Directions
{{model.addEditText}} Print- In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets.
- Bake for 12 to 14 minutes in preheated oven. Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.
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Reviews
Read all reviews 5474 Ratings
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Most helpful positive review
4/7/2006
So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best look...
Most helpful critical review
11/25/2001
I tried this recipe and the cookies tasted great, but they were much too thin and frail. They tended to fall apart when removing from the cookie sheet.
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4/7/2006
So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best look...
11/1/2007
The best cookies I've ever made...we ate a whole sheet of them that night! I used baking powder instead of soda by accident and omitted the nuts.I also didn't chill the dough and even with minor...
7/3/2002
This cookie was excellent!! Here's an idea for this recipe too: add in 10 oz. of Ghirardelli White Chocolate chips (instead of other white chocolate component) and add about 1 tbs. of fine groun...
7/25/2000
A very good recipe for White Chocolate Chunk and Macadamia cookies! I baked them 10-12 minutes to make them more chewy, rather than on the crispy side.
11/27/2010
These are awesome. I use less than 10 ounces of chocolate... because that just seems excessive in relation to the amount of dough. I used 8 ounces this time. Whenever a recipe says to chill for ...
2/20/2008
My family loved these cookies...they did spread a little too much for my liking but that is b/c I missed the part about chilling the dough first.
11/25/2001
I tried this recipe and the cookies tasted great, but they were much too thin and frail. They tended to fall apart when removing from the cookie sheet.
7/20/2001
Very dissapointed. A very greasy cookie. Would not recommend trying.