Macadamia Chocolate Chip Cookies

Macadamia Chocolate Chip Cookies

3 measures universally handy flour, spooned and leveled

1 teaspoon fit salt

1/2 teaspoon heating pop

1/2 teaspoon heating powder

1/2 measures (3 sticks) unsalted margarine, at room temperature

1 glass stuffed light tan sugar

3/4 glass granulated sugar

1 expansive egg

1 teaspoon immaculate vanilla concentrate

12 ounces semisweet or milk chocolate chips (2 glasses)

1 glass hacked dried apricots (around 20 entirety)

5 ounces macadamia nuts, slashed (1 container)


Hotness stove to 350° F. In a huge dish, whisk together the flour, salt, preparing pop, and heating powder; set aside.

Utilizing an electric blender, beat the margarine and sugars on medium-high until light and soft, 2 to 3 minutes. Beat in the egg and vanilla.

Lessen blender rate to low and step by step include the flour mixture, blending until recently consolidated (don’t overmix). Overlay in the chocolate chips, apricots, and nuts.

Drop hills of the batter (around 2 tablespoons every) 3 inches separated onto preparing sheets.

Prepare, pivoting the heating sheets midway through, until brilliant tan, 14 to 16 minutes. Let cool marginally on the preparing sheets, then exchange to a wire rack to cool totally