The buttery-rich flavour of the macadamia nuts adds to the sweetness of these easy and classic drop cookies. The dough can be portioned and frozen to thaw and bake another day, making freshly baked cookies a possibility at any time.
- Portion size 45 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla.Whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in chocolate, nuts and toffee.
Drop by rounded 1 tbsp onto greased or parchment paper–lined baking sheets. Bake in 350ºF (180ºC) oven until edges are golden, about 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 90 mg
- Sugars 13 g
- Protein 2 g
- Calories 157.0
- Total fat 9 g
- Potassium 58 mg
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 4.0
