Ube White Chocolate Chip Macadamia
white chocolate chips
Whisk together dry Ingredients in a bowl
In a separate bowl, using a mixer with a paddle attachment on medium high, cream the butter until it is light and fluffy. Add sugars and mix for 30 seconds.
Add the egg and mix for 30 seconds.
Add the ube halaya and extract to the mixture and beat on medium high for at least 2 min.
With the mixer running on low, slowly Incorporate the dry ingredients until the flour Is worked In.
Add white chocolate chips and macadamia nuts until just combined.
Set the oven racks into the top third and bottom third of the oven. Preheat the oven to 350* F. Cover and place the dough In the refrigerator for 30 minutes.
Scoop the dough Into balls, approximately 2 tablespoons per cookie.
Bake for a total of 13 minutes. After 7 minutes rotate the pans for even baking.
Cool for 5 minutes on the pan then transfer to a wire rack to cool completely.
Inspired by Teachers' Bakes, Alton Brown, and Mrs. Fields
Egg Marks the Spot