White Choclate Macadamia Heaven

I owe this decadent cookie recipe to a 9 year old I used to babysit. He'd make these cookies and they were HEAVENLY. It was baffling to me that a little guy could make such culinary delights. I don't know where his recipe came from (probably off the back of the chocolate chip package for all I know). If you're interested here's the recipe and my tips:

Lane's Chocolate Chip Cookies
1 Cup Unsalted Butter (NOT Margarine)
1 Cup Granulated Sugar
3/4 Cup Packed Brown Sugar
2 Tsp. Vanilla
2 Eggs
1 Tsp. Baking Soda
3/4 Tsp. Salt
2 1/2 Cups (+ 2 to 4 heaping Tablespoons) Flour
16 oz. Chocolate Chips
1/4 to 1/2 Cup Nuts (optional)

Mix sugars and butter until creamy. Add eggs and vanilla and mix until fluffy. Mix together dry ingredients and add to creamed mixture 1/4 cup at a time. Texture should be sticky, but firm enough to roll into balls. Add chocolate chips and nuts. Bake at 350 degrees on an un-greased cookie sheet for 10-13 minutes (depending on elevation and oven). Cool on wire rack.


My Tips:

• Never melt your butter. It affects the texture of your cookie. Use soft, room temperature butter.
• Once adding the eggs, beat the mixture until fluffy. It infuses air and improves the texture.
  
• Adding more flour to the dough will make them more cakey, adding less will make them more flat. I like mine somewhere in between - not so sticky that I have to drop them with a spoon and not so firm that they won't flatten out on their own in the oven.
  
• Milk chocolate is ALWAYS better than semi-sweet, and white chocolate and macadamia nuts are the best.

My "Kitchen-Aid" and my "Kitchen Aide"