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Add a photoServings: 12
Ingredients
- 1 1/2 c. unsalted butter room temperature
- 1 c. granulated sugar
- 2/3 c. light-brown sugar - (packed)
- 2 lrg Large eggs
- 1 tsp pure vanilla extract
- 2 c. all-purpose flour
- 2 c. cake flour (not self-rising)
- 2 tsp baking soda
- 1 tsp salt
- 3 c. toffee chips
- 2 1/2 c. coarsely-minced macadamia nuts - (11 ounce)
Directions
- Preheat the oven to 350 degrees. Line baking sheet with a Silpat baking mat or possibly parchment paper, and set aside.
- In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed till light and fluffy, about 2 min. Scrape down sides of the bowl. Add in Large eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt till combined. Fold in toffee chips and macadamia nuts.
- Scoop dough out onto prepared baking sheets using a 1/2-oz ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake till golden brown and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 min.
- Transfer the sheets to a wire rack to cold, about 5 min. Transfer cookies from sheet to rack to cold completely. Store in an airtight container for up to 1 week.
- This recipe yields 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 439 | |
| Calories from Fat 213 | 49% |
| Total Fat 24.23g | 30% |
| Saturated Fat 14.89g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 419mg | 17% |
| Potassium 65mg | 2% |
| Total Carbs 50.5g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.9g | 11% |
| Protein 5.3g | 8% |
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