January 18, 2016
Yield: approximately 3 dozen
3/4 cup butter, chilled*
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 tablespoon hot water
1 and 1/4 cup all-purpose flour
1 and 1/4 cup Red Velvet cake mix
1/2 cup white chocolate chips
1/2 cup macadamia nuts
Preheat oven to 350 degrees F.
Beat the butter, brown sugar, and sugar until smooth, and you can no longer see any butter chunks.*
Add the egg and vanilla, and mix until smooth.
Dissolve the baking soda in the hot water. Add the baking soda-water to the mixing bowl. Add the flour and cake mix, and mix just until the dough forms.
Stir the chocolate chips and macadamia nuts in with a spoon or spatula.
Scoop the dough onto a lined baking sheet. For this recipe, I like to stack two tablespoon scoops on top of each other for one cookie, and I keep them at least two inches apart from the other cookies.
Bake for 10-13 minutes until the edges are set. Let cool completely on baking sheet.
These cookies spread a bit. They’re still chewy and yummy, but fairly thin (as pictured). You can try freezing the dough for about 10 minutes before baking to help prevent spreading. But I’ve found the most effective way to make these cookies THICK and chewy is to substitute half of the butter with shortening, and no chill time needed.
However, I REALLY loved these as thin cookies, which is why I’m posting them like this 🙂