Well friends, the time has come for my extemporaneous year-long baking binge to end. It has been glorious. Onward shall I journey into NutriBullet adventures, ounces and ounces of purified water, and 88% dark chocolate to curb my sweet tooth. But first . . . there was one last variation I had yet to endeavor, so I’ll leave you with this:

white chocolate macadamia nut

This is essentially the aged dough brown sugar cookie recipe I posted in September, but with a few modifications. The white chocolate, macadamia nuts, and almond extract make for a super rich cookie that, in my opinion, actually improves in flavor and texture once the batch cools completely.

In a single bowl, combine 6 tablespoons of room temperature butter, a single room temperature egg, 1/4 cup of dark brown sugar + 1/4 cup of light brown sugar, and 1/2 tablespoon of almond extract. Add 1/2 teaspoon of salt + 1/2 teaspoon of baking soda.

Stir in 1 cup of all purpose flour, 1/2 a cup at a time. Once the flour is incorporated, mix in a about 1/2 cup of chopped macadamia nuts + 1/2 cup of white chocolate chips.

Optional: a couple handfuls of semi-sweet chocolate chips. {I just packed a few into the cookie balls before pressing them onto the pan, as opposed to incorporating them into the dough before chilling.}

Chill overnight and bake at 375 for 14 minutes.

Slam the pan, cool completely . . . yields 8-10 cookies.

. . . & & // Merry Christmas to all, and to all a good night!! ✨🎄

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