HERSHEY'S CHIPITS Dark Chocolate and Macadamia Cookies Recipe
Details
- Time
- 30 minutes
- Skill Level
- Beginner
- Yields
- 3 1/2 dozen cookies
HERSHEY'S CHIPITS Dark Chocolate and Macadamia Cookies recipe is a sure crowd-pleaser. It only takes 10 minutes to bake. Try it for yourself today!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 10 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
6 tbspsbutter, softened (90 mL)
-
1/3 cupbutter flavoured vegetable shortening (75 mL)
-
1/2 cuppacked light brown sugar (125 mL)
-
1/3 cupgranulated sugar (75 mL)
-
1egg
-
1 1/2 tspsvanilla extract (7 mL)
-
1 1/3 cupsall-purpose flour (325 mL)
-
1/2 tspbaking soda (2 mL)
-
1/2 tspsalt (2 mL)
-
2 cups
-
1/2 cupchopped macadamia nuts (125 mL)
Directions
Equipment Needed
Oven
Baking Sheet
Measuring Cups
Mixing Bowl
Mixer
Wire Rack
1
Preheat the oven to 350°F (180°C). Beat the butter with the shortening in a large bowl until well blended. Beat in the brown sugar and granulated sugar. Add the egg and vanilla, beating until well blended.
2
Stir the flour with the baking soda and salt in a separate bowl. Gradually beat the flour mixture into the butter mixture. Stir in the chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased baking sheets.
3
Bake for 10 to 12 minutes or until edges are lightly browned. Cool slightly. Transfer to a wire rack to cool completely.
Variation:
Chocolate Cookie: Replace 1/3 cup (75 mL) flour with HERSHEY'S Cocoa for a chocolate cookie dough.
