McHoward Cookies: Chocolate Chip and White Chocolate Macadamia Nut

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I’ve been baking up a storm this week,  making cookies for the wedding weekend. First up was Maxine’s Gingersnaps,  a recipe from my paternal Grandmother. For the second batch, I made Peanut Butter Cookies, one of Joe’s late father’s favorites. The third cookie creation of this week is the McHoward, a combination of my favorite, chocolate chip and Joe’s favorite, white chocolate macadamia nut.  Yes, I am being oh so  cheesy, combining our favorite cookies together to make the McHoward “love” cookie.

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Please bear with me as wedding excitement takes over my brain, (I can picture my Dad rolling his eyes.) I promise, they’re delicious! I simplified things by making the same batter for both cookie halves, adding chocolate chips to one and white chocolate chips and macadamia nuts to the other. I like to use salted and roasted macadamia nuts and the cream cheese and cornstarch keeps them soft. And for the record, McHoward, while awesome, will not be my new married name…

What to buy:

for the chocolate chip cookie half:

  • 2 sticks butter, or 1/2 cup butter
  • 1/2 cup cream cheese
  • 1 and 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tablespoon bourbon vanilla or vanilla extract
  • 4 cups flour
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon baking soda
  • 12 ounces chocolate chips

for the white chocolate chip macadamia nut half:

  • 2 sticks butter, or 1/2 cup butter
  • 1/2 cup cream cheese
  • 1 and 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tablespoon bourbon vanilla or vanilla extract
  • 4 cups flour
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon baking soda
  • 12 ounces white chocolate chips
  • 1 cup macadamia nuts, chopped

What to do:

  • combine butter, cream cheese, egg, vanilla, and sugar, beating by hand or mixer until light and fluffy about 4 to 5 minutes
  • add dry ingredients and mix until just combined, about 1 minute
  • add chips and/or nuts depending on which side you’re making
  • chill dough for an hour for easier handling
  • preheat oven to 350°F
  • roll out a small 1 inch ball of chocolate chip cookie dough and the same size ball of white chocolate chip dough and smush them together, rolling slightly to incorporate without mixing them too much, you want two distinctive sides
  • slightly flatten balls on a cookie sheet that has been sprayed with cooking spray or layered with parchment paper, spacing cookies about 2 inches apart
  • bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked in the middle as they will firm up as they cool on the baking sheet

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