White Chocolate Macadamia Cookie Bark
A quick cookie bark: bake a single large rectangular cookie and break it into irregular pieces for a crisp texture.
Ingredients
all-purpose flour
2 cups plus 2 tbsp
baking soda
1/2 tsp
salt
1/2 tsp
unsalted butter, melted and slightly cooled
1 cup
granulated sugar
3/4 cup
light brown sugar, packed
1/2 cup
vanilla extract
2 tsp
good-quality white chocolate, cut into 0.25-inch squares
4 oz
semisweet chocolate chips
3/4 cup
coarsely chopped unsalted macadamia nuts
3/4 cup
Instructions
1
Preparation
Position the oven rack in the center of the oven and preheat to 350°F. Butter the bottom and sides of an 11.5×17.5-inch jelly roll pan.
2
Mix Dry Ingredients
Sift the flour, baking soda, and salt into a medium bowl. Set aside.
3
Mix the Batter
In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter and sugars on medium speed for about 2 minutes until well combined. Beat in the vanilla extract. On low speed, add the flour mixture and beat until just combined. Stir in the white chocolate, semisweet chocolate chips, and macadamia nuts with a wooden spoon.
4
Bake
Scrape the batter into the pan and spread it into an even layer with a small offset spatula, completely covering the bottom of the pan (the dough will be spread very thin). Bake for 15 to 18 minutes, until the edges are light golden brown. The bark should still be quite soft and will harden as it cools. (Overbaking will make the bark too dry and brittle.) Place the pan on a wire rack to cool completely.
5
Break into Pieces
Using your hands, break the bark into irregularly shaped 2×2.5-inch pieces.
