Thursday, December 6, 2012

White Chocolate Potato Chip and Macadamia Nut Cookies

Deadlines, deadlines, deadlines. Stress, stress, stress.


Excuses, excuses, excuses. Sorry, sorry, sorry. 


Cookies, cookies, cookies. Yum, yum, yum.


I'm feeling simultaneously under and overwhelmed with life. I'm in the home stretch at school and all that separates me from a glorious (and much needed) winter break are three finals. Just three. Bear with me, and in the meantime, make these absolutely delicious cookies. The perfect combination of salty and sweet.


White Chocolate Potato Chip and Macadamia Nut Cookies (makes 18 cookies, recipe by Amanda)

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

12 TBSP. (1 1/2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1/2 cup brown sugar, lightly packed

1 whole egg + 1 egg yolk

2 tsp. vanilla extract

1 cup crushed potato chips (I used kettle cooked because they're my favorite)

1/2 cup white chocolate chips

1/2 cup finely chopped Macadamia nuts

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

Cream together the butter and sugars until light and fluffy, about 2 minutes. Add egg, yolk, and vanilla and mix until light and fluffy, another 2 minutes. Scrape down bowl as necessary.

Working in three batches, add the dry ingredients and mix each addition thoroughly before adding the next. Mix dough until no traces of flour remain. Stir in chips, chocolate, and nuts.

Using a medium sized scoop, spoon dough out onto prepared cookie sheets about 2 inches apart. Bake in preheated oven 13 - 17 minutes, or until edges are set and lightly browned.

Remove from oven and allow to cool on pan a few minutes before removing to rack to cool completely.

Cookies will keep in air tight container for up to 5 days.


I repeat: yum, yum, yum.

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