Bisquick Chocolate Chip And Macadamia Cookies
I can think of one word when describing these cookies, and that is bliss. This recipe results in a soft cookie, but with a crunch from the macadamia nuts. At first glance, you might think that four cups of chocolate chips may be too much. I can ensure you that the four cups are a perfect amount resulting in an intense chocolate craving cure. You can choose to use four cups of the same chocolate chip flavor, but I find using two different ones gives each bite something different.
Ingredients
- ¾ cup butter (softened)
- ⅔ cup shortening (butter flavored)
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 eggs
- 3 tsp vanilla extract
- 2¾ cup Bisquick
- 1 tsp baking soda
- 2 cups semisweet chocolate chips
- 2 cups milk chocolate chips
- 2 cups macadamia nuts (chopped)
Instructions
- Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- Beat three-quarters of a cup of softened butter, two-thirds of a cup of brown sugar, and two-thirds of a cup of granulated sugar.
- Add two eggs and three teaspoons of vanilla extract and continue beating until well blended.
- In a separate bowl, sift together two and three quarters of a cup of Bisquick and one teaspoon of baking soda.
- Mix the wet and dry ingredients together until well incorporated. Fold in four cups of chocolate chips and two cups of chopped macadamia nuts.
- Drop by a teaspoon onto the prepared baking pan, leaving room for separation, and bake for twelve minutes.
- Cool before serving.
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