Macadamia Nut and White Chocolate Chip Cookies
If you're craving cocoa, try this same recipe with semisweet or milk chocolate pieces instead of white chocolate.
Source: Better Homes and Gardens
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Credit:
Jason Donnelly
Recipe Summary
Ingredients
Directions
Chocolate Chip Cookies:
Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Per Serving:
99 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 11mg; sodium 45mg; potassium 35mg; carbohydrates 13g; fiber 0g; sugar 8g; protein 1g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.