Ä¢¹½ÊÓƵ

Dec 18, 2014 By Shereen Pavlides for The 2 min read

1 / 2

Right out of the oven are Chef Shereen Pavlides’ white chocolate macadamia nut cookies.

Nancy Rokos/ Calkins Media

2 / 2

Nancy Rokos|Calkins Media

Wrapped to give as a gift for the holidays is Chef Shereen Pavlides’ white chocolate macadamia nut cookies.

Nancy Rokos/ Calkins Media

[expand]

close

In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides bakes up crunchy, sweet cookies, perfect for a holiday treat.

Note: To watch Chef Pavlides make this dish, visit HeraldStandard.com.

White chocolate macadamia cookies

Yields: 46 cookies

Cook time: 10-11 minutes

Ingredients:

3/4 cup unsalted butter – room temperature

1 cup sugar

1/2 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 (11-ounce) bag white chocolate chips (2 cups)

1 (5 ounce) bag Macadamia nuts – chopped (1 cup)

Directions:

Heat oven to 375 degrees F.

In a stand mixer fitted with the paddle attachment, cream butter and sugars on low speed until combined, 1-2 minutes.

Add eggs and vanilla. Mix on medium-low speed until combined, 30 seconds.

Increase speed to medium and mix until fluffy and combined, 2 minutes.

(Scraping down the sides as needed)

Meanwhile:

Sift flour and baking powder in a large bowl. Add salt. Whisk flour mixture to combine.

Gradually add flour mixture into the butter/sugar mixture on low speed, working in 3-4 increments until combined, about 1 minute total. (Scraping down the sides as needed)

Stir in white chips and nuts on low speed until evenly combined.

Using a cookie scoop or heaping measure tablespoon, drop cookie batter onto ungreased cookie sheets (about 8 cookies on each sheet). Bake one sheet at a time until golden brown, 10 – 11 minutes.

Remove cookies to a cooling rack to fully cool.

Repeat with remaining batter.