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Recipe by: chirine
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See below ingredients and instructions of the recipe
1/2 c Unsalted butter softened 1 c All purpose flour
1/3 c Sugar 1/2 ts Baking soda
1/3 c Brown sugar firm packed 1/4 ts Salt
1 Egg 6 1/2 oz White chocolate, chopped
1 ts Vanilla 3/4 c Macadamian nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHTLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETELY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) Submitted By ORVILLE
BULLITT On 12-09-94
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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