White Chocolate Chip/Macadamia Nut Cookies

I have been craving these cookies for almost a month now and I finally got around to baking some last week.

I took the recipe from a baking cookbook that my grandma gave me a couple of years ago. I had to play around with it a little to make it suit my tastes.

I normally use the recipe off of the bag of Ghiradelli White Chocolate Chips but I only had Toll House white chocolate chips this time and their recipe seemed a little bit strange to me.

I'll share the recipe as it was originally but I'll let you know how I modified it too.

From the All New Bake Sale Cookbook

1 package (12 ounces) white chocolate chunks, divided (I used two bags of white chocolate chips)
1 3/4 cups flour
1 1/2 flake coconut, toasted (I left the coconut out completely)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped macadamia nuts

Heat oven to 375F

Microwave 1 cup of the chocolate chinks in microwaveable bowl on high 2 minutes until almost melted. (I used 1 whole bag for this step) Stir until chocolate is completely melted; cool slightly. Mix flour, coconut, baking soda and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Stir in melted chocolate. Gradually beat in flour mixture. Stir in remaining chocolate chunks (I used the whole second bag) and nuts. Drop by heaping tablespoonfuls onto ungreased cookie sheets.

Bake 11 to 13 minutes or until just golden brown. Cool on cookie sheets 1 minute. Remove to wire racks and cool completely.

*Here's my $.02 worth of opinion about these cookies*

Honestly, they weren't my favorite. Not exactly a swing and a miss but not a home run either. The cookies were a little firmer than I like my cookies to be and they were chewy, except when warm. The Ghiradelli recipe doesn't have you melt any chocolate and add it to the batter. You just use the bag of chips. Maybe that made a difference. I won't know unless I try this recipe again and tweak it some more.